Description
Healthy Corn and Black Bean Salad is a vibrant, protein-packed side featuring sweet corn, creamy black beans, colorful veggies, and a zesty lime dressing. It’s fresh, nutritious, and perfect for potlucks, BBQs, or light meals.
Ingredients
- 2 cups fresh or thawed frozen corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ small red onion or 2 green onions, finely chopped
- ¼ cup fresh cilantro or parsley, chopped
- 1 avocado, diced (optional)
- For the dressing: Juice of 2 limes, 2 tbsp olive oil, 1 garlic clove minced, ½ tsp ground cumin, salt and pepper to taste
Instructions
- If using fresh corn, boil for 3–4 minutes or grill and cut off kernels; for frozen, thaw and pat dry.
- In a large bowl, combine corn, black beans, cherry tomatoes, bell pepper, onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper.
- Pour dressing over salad and toss gently to coat evenly.
- If using avocado, add just before serving to preserve texture.
- Adjust seasoning with more lime juice or salt as needed.
- Chill the salad for at least 15 minutes before serving. Serve cold or at room temperature.
Notes
- Add diced jalapeño or smoked paprika for a spicy kick.
- Fold in Cotija cheese and extra lime for a Mexican-inspired version.
- Add avocado and serve with tortilla chips for a Southwestern twist.
- Blend avocado into the dressing for a creamy, vegan-friendly version.
- Store leftover salad (without avocado) for up to 3 days in the fridge and let sit at room temperature before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
