Black Bean and Corn Salad
A vibrant and nutritious Black Bean and Corn Salad that combines fiber-rich black beans, sweet corn, and fresh vegetables, all tossed in a zesty lime dressing.
Ingredients
- 2 cans (15 oz each) Black Beans, drained and rinsed
- 1.5 cups Sweet Corn (fresh, frozen, or canned)
- 1 large Red Bell Pepper, finely diced
- 1/2 medium Red Onion, finely chopped
- 1/2 cup Fresh Cilantro, chopped
- 1 small Jalapeño, seeded and minced (optional)
- 3 tablespoons Extra Virgin Olive Oil
- 2-3 tablespoons Fresh Lime Juice
- 1 clove Garlic, minced
- 1 teaspoon Ground Cumi
- 1/2 teaspoon Chili Powder
- Salt and Pepper to taste
Instructions
- Prepare the vegetables by dicing the red bell pepper and red onion into small, uniform pieces. Place them in a large mixing bowl.
- Rinse the black beans under cold water until the water runs clear and add them to the bowl along with the corn.
- In a separate bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper.
- Pour the dressing over the bean mixture and toss until evenly coated. Let the salad sit in the refrigerator for at least 30 minutes before serving.
Notes
Use fresh lime juice for the best flavor. Adjust seasoning before serving as beans may absorb salt. Store in an airtight container for up to five days.