Ingredients
Scale
For the salad:
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups fresh or canned corn (drained if canned)
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, minced (optional for spice)
For the dressing:
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp honey or maple syrup
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
Instructions
Step 1: Prepare the ingredients
- Drain and rinse the black beans thoroughly.
- If using canned corn, drain and rinse it. If using fresh corn, remove kernels from the cob.
- Chop all vegetables, including tomatoes, bell peppers, red onion, cilantro, and jalapeño.
Step 2: Make the dressing
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In a small bowl, whisk together olive oil, lime juice, honey (or maple syrup), cumin, chili powder, salt, black pepper, and minced garlic.
Step 3: Combine everything
- In a large mixing bowl, add the black beans, corn, cherry tomatoes, bell peppers, red onion, cilantro, and jalapeño.
- Pour the dressing over the salad and toss until everything is well coated.
Step 4: Chill (optional)
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For best flavor, let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Step 5: Serve and enjoy!
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Serve the salad as a side dish, dip, or even a topping for tacos or grilled proteins.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Calories: 180 kcal
- Sodium: 320mg
- Protein: 6g
Keywords: Black Bean Corn Salad Recipe