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

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
Total Time 10 minutes
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