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–+ servings

Black Bean Corn Salad

A refreshing and nutritious salad combining black beans, corn, and fresh vegetables, perfect for summer gatherings.
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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 corn rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup red bell pepper diced
  • 1 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh cilantro chopped
Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine black beans, corn, cherry tomatoes, red bell pepper, cucumber, red onion, and cilantro.
  2. In a separate small bowl, whisk together olive oil, lime juice, cumin, salt, and black pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

This salad can be served as a side dish or a light main course. It is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.

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