Description
A vibrant and refreshing Black Bean and Corn Salad packed with protein-rich black beans, sweet corn, and fresh vegetables. This quick, no-cook dish is perfect as a side, a topping for tacos, or a healthy meal prep option.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned, drained; frozen, thawed; or fresh)
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, finely diced
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare the Ingredients: Drain and rinse the black beans. Drain canned corn or thaw frozen corn. Chop the tomatoes, bell peppers, onion, cilantro, and jalapeño.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and black pepper.
- Combine the Salad: In a large bowl, mix black beans, corn, chopped vegetables, and cilantro.
- Add the Dressing: Pour the dressing over the salad and toss well.
- Chill and Serve: Let the salad sit for at least 15 minutes before serving. Enjoy chilled or at room temperature.
Notes
- Avocado Addition: Add diced avocado for a creamy texture.
- Cheese Option: Sprinkle crumbled feta or cotija cheese for added tang.
- Grilled Corn: Use fresh grilled corn for a smoky flavor.
- Protein Boost: Toss in grilled chicken or shrimp.
- Spice It Up: Add extra jalapeño or cayenne pepper.
- Citrus Twist: Use lemon juice instead of lime for a slight variation.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Method: no cook
- Cuisine: mexican inspired
Keywords: Black Bean and Corn Salad, No-Cook Salad, Healthy Side Dish, Mexican Salad, Meal Prep Salad