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–+ servings

Black Bean Corn Salad

A refreshing and nutritious salad made with black beans, corn, and a zesty dressing, 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: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 1 can black beans rinsed and drained
  • 1 can corn rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup cilantro chopped
  • 1 avocado ripe diced
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 the black beans, corn, cherry tomatoes, red bell pepper, red onion, cilantro, and avocado.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and black pepper.
Combine
  1. Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.
Serve
  1. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 10mg

Notes

This salad can be served as a side dish or as 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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