Description
A refreshing and vibrant Black Bean and Corn Salad combining fresh vegetables, black beans, and a zesty lime dressing. Perfect as a light meal or a side dish, this salad is quick to prepare, nutritious, and bursting with flavors.
Ingredients
Scale
Salad
- 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
Dressing
- 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
- Combine Salad Ingredients: In a large bowl, combine black beans, corn, cherry tomatoes, red bell pepper, red onion, jalapeño, and fresh cilantro, ensuring all ingredients are mixed well for balanced flavors.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, honey (or agave if using), cumin, salt, and pepper until the dressing is emulsified and smooth.
- Dress the Salad: Pour the prepared dressing over the salad mixture and toss gently but thoroughly to ensure every component is evenly coated with the flavorful dressing.
- Chill Before Serving: Cover the salad and refrigerate it for 30 minutes to allow flavors to meld and intensify, serving chilled for the best taste experience.
Notes
- The jalapeño is optional and can be adjusted based on your preferred spice level.
- Using fresh corn kernels provides the best flavor, but frozen or canned works well in a pinch.
- For added protein, serve the salad with grilled chicken or feta cheese.
- Best served chilled, store leftovers covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Keywords: black bean salad, corn salad, Mexican salad, healthy salad, no-cook salad, vegetarian salad, easy side dish
