Description
This Black Bean Corn Salad is a refreshing and colorful dish that’s perfect for summer gatherings or a light lunch. Packed with nutritious ingredients and a zesty dressing, it’s a flavorful addition to any meal.
Ingredients
Scale
Corn Salad:
- 2 cups cooked corn kernels (fresh, canned, or thawed frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or agave syrup
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix together corn, black beans, bell pepper, cherry tomatoes, red onion, avocado, and cilantro.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad mixture and gently toss to combine. Adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
- For a smoky flavor, use grilled corn
- For a vegan option, substitute agave for honey
- Can be served as a side dish, taco filling, or light meal
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
