Description
A vibrant and refreshing Black Bean Corn Salad that comes together in just 15 minutes. Packed with colorful vegetables, zesty lime dressing, and a hint of cumin, this salad is perfect as a side dish or a light, healthy meal. It combines the creaminess of black beans with the sweetness of corn and the crunch of fresh bell pepper and cucumber for a delightful texture and flavor combination.
Ingredients
Scale
Main 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 for an alternative)
Dressing
- 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 and Drain: Begin by rinsing the canned black beans and corn under cold water. This step reduces sodium content and enhances flavor. Drain them well to remove excess water.
- Dice Vegetables: Using a sharp knife, dice the red bell pepper, cucumber, and red onion into bite-sized pieces. This creates a colorful and uniform salad texture.
- Combine Ingredients: In a large mixing bowl, add the rinsed black beans, corn, diced bell pepper, cucumber, and red onion. Gently mix with a rubber spatula to evenly distribute all ingredients.
- Prepare Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined, creating a zesty and flavorful dressing.
- Toss Salad: Pour the dressing over the salad mixture. Add the chopped cilantro and gently toss to coat every ingredient with the dressing evenly.
- Adjust Seasoning and Serve: Taste the salad and adjust seasoning if needed by adding more lime juice for extra tang or salt for enhanced flavor depth. Serve immediately or chill briefly for a cooler salad.
Notes
- For a twist on flavor, substitute lime juice with lemon juice.
- Use fresh or frozen corn if canned corn is not preferred.
- Parsley can be used as an alternative to cilantro for those who dislike its flavor.
- This salad can be prepared ahead and stored in the refrigerator for up to 2 days.
- For added protein, consider topping with grilled chicken or avocado slices.
