Black Bean and Corn Salad
This Black Bean and Corn Salad is a fresh, vibrant dish packed with fiber, protein, and flavor. It’s perfect as a healthy side, a meal prep option, or a topping for tacos. With a zesty lime dressing and a mix of crisp vegetables, it’s both refreshing and satisfying.
Ingredients
For the Salad:
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups corn (fresh, frozen, or canned)
1 red bell pepper, diced
½ red onion, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced (optional)
¼ cup fresh cilantro, chopped
1 jalapeno, finely diced (optional for spice)
For the Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon honey or maple syrup
1 teaspoon ground cumin
½ teaspoon chili powder
Salt and black pepper, to taste
Instructions
1. Prepare the Salad:
If using fresh corn, cook it briefly and let it cool.Drain and rinse black beans thoroughly.Dice the vegetables and place them in a large mixing bowl.
2. Make the Dressing:
In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper.
3. Combine & Serve:
Pour the dressing over the salad and gently toss to combine.Let the salad sit for 10-15 minutes to allow the flavors to blend.Serve immediately or refrigerate for later.
Nutritional Information
Calories: 180
Protein: 6g
Carbohydrates: 26g
Fiber: 7g
Fats: 7g
Sodium: 250mg
Values vary based on ingredients and portion sizes.
Cook & Prep Time
Prep Time: 15 minutes
Cook Time:0 minutes (unless cooking fresh corn)
Total Time: 15 minutes
Notes & Tips
Make Ahead: Flavors improve after sitting for a few hours.
Storage: Store in an airtight container in the fridge for up to 3 days. Add avocado just before serving to prevent browning.
Variations:
Add diced grilled chicken or shrimp for protein.Swap lime juice for lemon juice for a different tang.Sprinkle with feta cheese for a Mediterranean twist.