Description
A vibrant and refreshing Black Bean Corn Salad bursting with colorful vegetables and a zesty lime-cumin dressing, perfect as a healthy side dish or light meal that’s ready in just 15 minutes.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 2 cups fresh or frozen corn)
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped (or parsley as an alternative)
Dressing Ingredients
- Juice of 2 limes (or 1/4 cup lemon juice for a twist)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse Beans and Corn: Begin by rinsing the canned black beans and corn under cold water to reduce sodium content and improve flavor. Drain them well to avoid excess moisture in the salad.
- Dice Vegetables: Using a sharp knife, dice the red bell pepper, cucumber, and finely chop the red onion into bite-sized pieces for a colorful and easy-to-eat salad.
- Combine Salad Ingredients: In a large mixing bowl, add the rinsed black beans, drained corn, diced bell pepper, cucumber, and red onion. Gently mix together with a rubber spatula to ensure an even distribution of ingredients.
- Prepare Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to create a zesty and flavorful dressing that complements the salad.
- Toss Salad with Dressing: Pour the dressing over the salad mixture, add the chopped cilantro, and gently toss to coat all the ingredients evenly with the dressing.
- Adjust Seasoning and Serve: Taste the salad and adjust the seasoning if needed by adding more lime juice for extra tanginess or salt to enhance the flavor. Serve immediately or chill for later.
Notes
- For a twist, substitute lemon juice for lime juice in the dressing.
- Use fresh or frozen corn if canned corn is not preferred.
- To add extra heat, sprinkle some chopped jalapeño or cayenne pepper.
- Serve as a side dish for grilled meats or as a light vegetarian meal.
- This salad keeps well for up to 2 days when refrigerated in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
