Corn and Black Bean Salad
This vibrant Corn and Black Bean Salad is bursting with fresh flavors, featuring lime, cumin, black beans, corn, and crisp veggies. A quick, healthy, and crowd-pleasing side dish that’s naturally vegan and gluten-free.
Ingredients
Salad Ingredients
- 1 can black beans rinsed and drained
- 1 1/2 cups corn kernels fresh, frozen, or canned
- 1 red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 avocado diced, optional
Dressing
- 1/4 cup fresh lime juice
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp salt or to taste
- black pepper to taste
Instructions
- Rinse and drain the black beans thoroughly. Thaw frozen corn or drain canned corn, and prepare the chopped vegetables.
- In a small bowl or jar, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper to make the dressing.
- In a large mixing bowl, combine beans, corn, bell pepper, red onion, and cilantro. Pour in the dressing and toss gently.
- Add avocado just before serving, and toss again to mix. Chill for 15 minutes if time allows for flavors to blend.
Notes
Make this salad up to a day ahead, but add the avocado just before serving for best texture. Leftovers last 2-3 days refrigerated.
Nutrition Information
-
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 360mg
- Total Carbohydrates: 30g
- Dietary Fiber: 9g
- Total Sugars: 3g
- Protein: 8g