Description
A vibrant and nutritious Southwest Black Bean Corn Salad, perfect for summer gatherings and easy to prepare.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup sweet corn, drained (fresh or canned)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt to taste
Instructions
- Prepare the vegetables by washing and chopping them into bite-sized pieces.
- In a large mixing bowl, combine the black beans, sweet corn, diced red bell pepper, and chopped red onion.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, and salt to make the dressing.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- For a vegan option, ensure your dressing is dairy-free.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For added flavor, consider topping with crumbled feta cheese or a dollop of sour cream.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if using fresh corn)
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Southwest Black Bean Corn Salad, salad, vegan salad, summer salad, healthy salad