Description
A refreshing black bean and corn salad perfect for summer.
Ingredients
Scale
- 2 cups cooked black beans or 1 can, drained and rinsed
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 jalapeño, seeded and diced (optional for heat)
- ¼ cup fresh cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp lime juice (about 1 lime)
- 1 tsp honey or agave (optional)
- ½ tsp cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, corn, tomatoes, bell pepper, onion, jalapeño, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
- Pour dressing over the salad and toss until evenly coated.
- Chill in the fridge for 30 minutes before serving for best flavor.
Notes
- This salad tastes even better after sitting for a while as the flavors meld.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg