Black Bean Corn Salad
If you're looking for an easy vegetable side dish, vegetarian recipe, or party dip ready in minutes with no cooking, this healthy recipe for black bean and corn salad is perfect!
Ingredients
- 2 15.5 ounce cans black beans rinsed and drained
- 2 15.25 ounce cans sweet corn drained
- 2 red bell peppers diced
- 2 cloves garlic minced
- 2 green onions chopped
- 1/4 teaspoon Cayenne pepper
- 2 teaspoons salt
- 1/4 cup Olive Oil extra virgin
- 2 limes juiced
- 2 avocadoes sliced (optional, for topping garnish)
- salt to taste
- pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, red peppers, garlic, onions. Set aside.
- In a small bowl, combine salt, cayenne pepper, olive oil, and lime juice. Whisk until combined.
- Pour dressing over the corn and bean salad mixture in the large bowl. Stir until coated. Add salt and pepper, to taste.
- Serve immediately or refrigerate until ready to eat. (This is one of those recipes that gets better after sitting in the refrigerator.)
- Before serving, top with fresh avocado (optional).
- Store in an airtight container in the refrigerator for up to a week. Stir again before serving after sitting in the refrigerator.
Notes
Be sure to rinse and drain the beans!
I use red bell peppers because I think it makes a vibrant salad, but you can use any bell peppers.
Also, if you're looking for healthy recipes without olive oil, leave it out and just squeeze fresh lime juice over the salad. It's still a flavorful and refreshing salad or dip!
Nutrition
Serving: 1gCalories: 156kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 6mgPotassium: 338mgFiber: 5gSugar: 2gVitamin A: 1070IUVitamin C: 49mgCalcium: 17mgIron: 1mg
*Nutrition information is approximate. If you have special dietary needs, please calculate your own nutrition.
Tried this recipe? Leave a review!Let us know how it was!