Zesty Black Bean and Corn Salad
A refreshing and vibrant dish packed with black beans, corn, and a zesty lime dressing, perfect as a side or a standalone meal.
Ingredients
Main Ingredients
- 1 can black beans, drained and rinsed Rinsing helps remove excess sodium.
- 1 can corn, drained
- 1 large red bell pepper, diced Can be substituted with green or yellow peppers.
- 1 cup cherry tomatoes, halved
- 1 small red onion, chopped
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 2 tablespoons olive oil
- 2 limes Juice of 2 limes
- 1 teaspoon cumin
- to taste Salt and pepper Adjust according to taste.
Instructions
Preparation
- Start by rinsing the black beans and corn in a colander. Chop the red bell pepper, cherry tomatoes, and red onion as needed. Finely chop the fresh cilantro.
Mixing
- In a large mixing bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
Dressing
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper. Adjust the seasoning according to your taste.
- Pour the dressing over the salad mixture. Toss everything together gently until all ingredients are well-coated in the dressing.
Chill and Serve
- For the best flavor, let the salad sit in the refrigerator for at least 15 minutes before serving to allow the flavors to meld nicely.
Notes
This salad is best consumed within 3-4 days. It can be enjoyed cold or warmed gently in the microwave for about 30 seconds. Can freeze extras in a freezer-safe container, but use within a month for best quality.