Black Bean and Corn Salad
A vibrant and nutritious salad featuring black beans, sweet corn, and crunchy vegetables, perfect as a side dish or a standalone meal.
Ingredients
Main Ingredients
- 3 cups corn kernels (about 4 cobs of corn) Fresh corn will provide the best flavor, but frozen or canned corn will work in a pinch.
- 1 cup canned black beans, drained and rinsed Look for low-sodium varieties when possible.
- 1 cup grape tomatoes, halved For an added burst of sweetness!
- ½ cup green bell pepper, diced Adds crunch and freshness.
- ½ cup orange or red bell pepper, diced For vibrancy and a slightly sweeter flavor.
- ⅓ cup red onion, diced Provides a slight bite.
- 3 tablespoons cilantro, chopped A must for that fresh, herby touch.
- ½ cup Cotija cheese or feta, optional Feel free to omit for a dairy-free option.
Dressing Ingredients
- 3 tablespoons olive oil Opt for high-quality extra virgin for best flavor.
- 2 tablespoons fresh lime juice (about 1 lime) Brightens up the dish.
- ½ teaspoon chili powder Adds warmth and depth.
- ½ teaspoon cumin For an earthy undertone.
- to taste Salt & pepper Essential for enhancing flavors.
Instructions
Preparation
- In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, salt, and pepper until fully combined.
- In a large mixing bowl, combine your corn, black beans, halved grape tomatoes, diced green, and orange/red bell peppers, and red onion. Toss them together.
- Pour your dressing over the vegetable mix and toss gently to coat.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour.
- Top your salad with crumbled Cotija cheese and extra cilantro when ready to serve.
Notes
Store in the fridge for up to 4 days. Add fresh cilantro and cheese just before serving for a crisp texture. This salad can be made a day ahead for best flavor.