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–+ servings

corn and black bean salad recipe

A refreshing and nutritious salad combining sweet corn, hearty black beans, and vibrant vegetables, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 can black beans rinsed and drained
  • 1 can sweet corn rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup red bell pepper diced
  • 1 cup red onion finely chopped
  • 1 cup cilantro chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the black beans, sweet corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This salad can be served chilled or at room temperature. It's great for picnics and potlucks.

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