Zesty Fiesta Salad with Black Beans and Corn
A vibrant and flavorful salad combining sweet corn, hearty black beans, and a zesty lime dressing, perfect for summer BBQs and light lunches.
Ingredients
Salad Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 medium jalapeño, seeded and minced (optional, for spice)
Dressing Ingredients
- 1 medium lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- to taste salt and pepper
Instructions
Preparation
- Start by rinsing and draining the black beans and corn.
- Chop the bell peppers, red onion, cherry tomatoes, jalapeño (if using), and fresh cilantro.
Mixing
- In a large mixing bowl, combine the black beans, corn, bell peppers, onion, tomatoes, and jalapeño.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the mixed ingredients in the bowl and toss everything together gently until well coated.
- Sprinkle the chopped cilantro into the salad and give it a final toss to distribute the flavors evenly.
- Taste the salad for seasoning, adjusting lime juice, salt, or pepper as needed.
Serving
- You can serve the salad immediately or chill it in the fridge for about 30 minutes to let the flavors meld even more.
Notes
Quality ingredients are key for the best flavor. Customize the heat level by adjusting the jalapeño to taste. This salad can be stored in an airtight container for up to 3 days.