Description
This Refreshing Black Bean Corn Salad is a quick and easy dish perfect for a healthy snack or a side at any meal. Combining protein-rich black beans, sweet corn, juicy cherry tomatoes, and fresh cilantro with a zesty lime dressing, it offers a vibrant blend of flavors and textures. Ready in just 15 minutes, it’s ideal for warm-weather gatherings or a nutritious addition to your weekly meal plan.
Ingredients
Scale
Salad Ingredients
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup fresh corn kernels (or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
Dressing
- Juice of 1 lime (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the black beans: Rinse the black beans under cool water in a colander until the water runs clear to remove any excess starch or canning residues. Drain them well to avoid watering down the salad.
- Prepare the corn: If using fresh corn, carefully cut the kernels off the cob using a sharp knife. For frozen corn, heat it briefly in the microwave until warm, then drain any excess moisture to keep the salad crisp.
- Chop the vegetables: Halve the cherry tomatoes and finely chop both the red onion and fresh cilantro to release their flavors and add a fresh crunch to the salad.
- Combine the salad ingredients: In a large mixing bowl, gently toss together the black beans, corn, cherry tomatoes, red onion, and cilantro until evenly distributed.
- Add the dressing: Squeeze the juice of one lime evenly over the salad, drizzle with extra virgin olive oil, and season with salt and freshly ground black pepper to taste. Stir to combine all ingredients thoroughly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together. Serve chilled as a refreshing side dish or a light meal.
Notes
- Use fresh corn in season for the best sweetness and texture, or opt for thawed frozen corn for convenience.
- Adjust the amount of lime juice and olive oil to suit your taste preferences.
- This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
- Add diced avocado or jalapeño for a creamy or spicy twist respectively.
- For a lower fat version, reduce the olive oil to 1 tablespoon or substitute with a light vinaigrette.
