Description
A refreshing black bean and corn salad that’s perfect for any gathering!
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) sweet corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup bell peppers (red or yellow), diced
- 1/2 cup fresh cilantro, chopped
- 3 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- 1 jalapeño pepper (optional), finely chopped
Instructions
- Prepare the ingredients: rinse and drain black beans and corn; chop cherry tomatoes, red onion, bell peppers, and cilantro.
- In a large mixing bowl, combine black beans, corn, cherry tomatoes, red onion, bell peppers, cilantro, and jalapeño if using.
- In a small bowl, whisk together lime juice, olive oil, salt, pepper, and optional spices.
- Drizzle dressing over the vegetable mixture; stir gently until evenly coated.
- Cover and chill in the refrigerator for at least one hour before serving.
Notes
- This salad can be made a day in advance for enhanced flavors.
- Adjust lime juice and spices to taste.
- Prep Time: 10 minutes
- Category: salad
- Method: no-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg