Healthy Corn and Black Bean Salad: A 10-Min Recipe

A vibrant corn and black bean salad is the ultimate quick and easy side dish. Bursting with fresh flavors and beautiful colors, this salad is perfect for a summer BBQ, a light lunch, or a healthy side. With minimal prep and no cooking required, this corn and black bean salad can be on your table in just 10 minutes, proving that healthy eating can be both simple and delicious.

What is a Corn and Black Bean Salad?

A corn and black bean salad is a light and refreshing dish that highlights two staple ingredients: tender black beans and sweet corn. It is a popular salad in Southwestern and Tex-Mex cuisines, known for its mix of textures and bright flavors. This type of salad is incredibly versatile, and its robust ingredients hold up well, making it a great option for picnics, potlucks, or meal prepping for the week.

Ingredients

For the Salad

• 1 (15-ounce) can black beans, rinsed and drained
• 1 1/2 cups corn (canned, frozen, or fresh)
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1/2 cup chopped fresh cilantro

For the Dressing

• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lime juice (from 1-2 limes)
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

How to Make Corn and Black Bean Salad

1. Prepare the Ingredients: If you are using frozen corn, let it thaw completely. If using fresh corn, you can use it raw off the cob or quickly blanch it for a softer texture. Finely dice the red bell pepper and red onion. Roughly chop the fresh cilantro.
2. Combine the Salad: In a large bowl, combine the rinsed and drained black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro.
3. Make the Dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper until well combined.
4. Dress the Salad: Pour the dressing over the corn and black bean mixture. Use a large spoon or spatula to gently toss everything together until all the ingredients are evenly coated.
5. Serve: This corn and black bean salad can be served immediately. For the best flavor, allow the salad to rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the salad to become even more delicious. Serve chilled or at room temperature.

Tips for the Best Corn and Black Bean Salad

• Add Avocado: For an extra creamy texture and healthy fats, add a diced avocado just before serving.
• Make it Spicy: If you like a little heat, add a finely diced jalapeño or a pinch of cayenne pepper to the dressing.
• Serve with Tortilla Chips: This salad is fantastic on its own, but it also makes a great dip for tortilla chips or a delicious topping for tacos or grilled chicken.

Conclusion

This corn and black bean salad is a simple yet incredibly satisfying dish. Its fresh, vibrant flavors and easy preparation make it a perfect go-to recipe for any occasion, proving that healthy cooking doesn’t have to be complicated.

Healthy Corn and Black Bean Salad: A 10-Min Recipe

foodifa

An easy, 10-minute recipe for a fresh and healthy corn and black bean salad with a zesty lime dressing.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Salad, Side Dish

Cuisine Mexican, Southwestern, Vegetarian

Servings 4

Calories 220 kcal

Ingredients

  

For the Salad

• 1 15-ounce can black beans, rinsed and drained
• 1 1/2 cups corn canned, frozen, or fresh
• 1 red bell pepper finely diced
• 1/2 red onion finely diced
• 1/2 cup chopped fresh cilantro

For the Dressing

• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lime juice from 1-2 limes
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

 

• Prepare the Ingredients: If you are using frozen corn, let it thaw completely. If using fresh corn, you can use it raw off the cob or quickly blanch it for a softer texture. Finely dice the red bell pepper and red onion. Roughly chop the fresh cilantro.
• Combine the Salad: In a large bowl, combine the rinsed and drained black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro.
• Make the Dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, ground cumin, chili powder, salt, and black pepper until well combined.
• Dress the Salad: Pour the dressing over the corn and black bean mixture. Use a large spoon or spatula to gently toss everything together until all the ingredients are evenly coated.
• Serve: This corn and black bean salad can be served immediately. For the best flavor, allow the salad to rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the salad to become even more delicious. Serve chilled or at room temperature.

Notes

Rinsing the canned beans is important to remove excess sodium and starch.

Keyword black bean salad, corn and black bean salad, easy salad, side dish