Description
Healthy Corn and Black Bean Salad is a fresh, colorful summer salad packed with sweet corn, black beans, crisp vegetables, and zesty lime juice. It comes together in just 10 minutes and works perfectly as a side dish, taco filling, salsa, or meal prep lunch.
Ingredients
1 (15 oz) can organic black beans, drained and rinsed
2 cups corn kernels, fresh or frozen
1 red bell pepper, diced
1 jalapeño, finely diced
1/4 cup finely diced red onion
1/2 cup chopped fresh cilantro
2 tbsp fresh lime juice
1/2 tsp salt
Fresh black pepper, to taste
Instructions
1. If using frozen corn, thaw it completely and drain well.
2. If using fresh corn, boil the ears in salted water for about 5 minutes. Let cool, then cut the kernels from the cob.
3. Rinse and drain the black beans.
4. Dice the red bell pepper, jalapeño, and red onion. Chop the cilantro.
5. Add the corn, black beans, vegetables, and cilantro to a large mixing bowl.
6. Pour in the fresh lime juice. Add the salt and black pepper.
7. Toss everything together until evenly combined.
8. Taste and adjust the seasoning with extra lime juice, salt, or pepper if needed.
9. Serve immediately or chill before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Leftover cooked corn on the cob works well in this recipe.
Adjust the amount of jalapeño to your preferred spice level.
Taste before serving and add extra lime juice or seasoning if needed.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (5 minutes if cooking fresh corn)
- Category: Salad, Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 119
- Sugar: 3 g
- Sodium: 535 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg