Black Bean and Corn Salad
This vibrant black bean and corn salad combines hearty, protein-rich beans with sweet, crisp corn, fresh bell peppers, and tangy lime dressing. The ingredients are tossed together and chilled, resulting in a colorful, flavorful dish with a refreshing, slightly crunchy texture, perfect for hot days and casual meals.
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Calories: 150kcal
Servings: 4
Equipment
- Can Opener
- Large mixing bowl
- Small jar or dressing shaker
- Knife and Cutting Board
Ingredients
- 1 can Black beans drained and rinsed
- 1 cup Corn kernels fresh, frozen, or canned and drained
- 1 red Red bell pepper diced
- 0.5 Red onion finely chopped
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 0.5 teaspoon Cumin ground
- to taste Salt and pepper
Instructions
- Use a can opener to open the can of black beans, then drain and rinse them thoroughly under cold water. Set aside to drain completely.
- Measure out one cup of corn kernels—use fresh, frozen, or canned—and add them to a large mixing bowl.
- Dice the red bell pepper into small pieces, then add to the bowl along with the drained beans.
- Finely chop half a red onion and mix it into the bowl with the other ingredients.
- In a small jar or dressing shaker, combine lime juice, olive oil, ground cumin, and a pinch of salt and pepper. Shake vigorously until well blended and slightly emulsified.
- Pour the dressing over the salad ingredients in the bowl and gently toss everything together until evenly coated.
- Cover the bowl and refrigerate for at least 15 minutes to allow flavors to meld and the salad to chill.
- Give the salad a gentle toss again, taste, and adjust seasoning with extra salt, pepper, or lime juice if needed.
- Serve the salad chilled in bowls or on a platter, garnished with fresh herbs or avocado if desired, and enjoy this refreshing, flavorful dish.
Nutrition
Calories: 150kcal | Carbohydrates: 24g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 350mg | Sugar: 4g | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg