Description
This Refreshing Black Bean and Corn Salad is a vibrant, protein-packed summer sensation perfect for picnics, potlucks, or quick lunches. Made with fresh black beans, sweet corn, crisp vegetables, and zesty lime dressing, it’s nutritious, delicious, and ready in just 15 minutes!
Ingredients
Scale
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 2 cups fresh corn kernels (or frozen, thawed)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Combine black beans and corn in a large mixing bowl
- Add diced red bell pepper and chopped red onion
- Whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl
- Pour dressing over salad ingredients and toss gently
- Add chopped cilantro and mix well
- Chill in refrigerator for at least 30 minutes before serving
Notes
- For best flavor, let the salad chill for 30 minutes before serving
- Can be stored in an airtight container for up to 4 days
- Add fresh cilantro just before serving for maximum freshness
- Great as a side dish, taco topping, or dip with tortilla chips
- For extra flavor, grill the corn before adding to the salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: black bean and corn salad, easy summer salad, healthy bean salad, Mexican corn salad, protein-packed salad, vegetarian side dish, gluten-free salad, quick lunch recipe