Description
This Black Bean and Corn Salad is a fresh, vibrant, and easy-to-make side dish or appetizer. It combines the sweetness of corn and tomatoes with the heartiness of black beans, all tossed in a zesty lime and cumin dressing. Perfect for picnics, barbecues, or as a colorful addition to any meal.
Ingredients
Units
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- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon cumin
- 19 ounce can black beans, rinsed and drained well
- 12 ounce can whole kernel corn, drained
- 2 cups tomatoes, seeded and diced
- 1/2 cup red onion, chopped
- 1/4 cup parsley, chopped
- 1 jalapeño pepper, finely chopped
Instructions
- Make Dressing: In a medium bowl, mix together the olive oil, lime juice, red wine vinegar, and cumin.
- Combine Salad Ingredients: Stir in the rinsed and drained black beans, drained corn, seeded and diced tomatoes, chopped red onion, finely chopped jalapeño, and chopped parsley.
- Serve: Serve chilled or at room temperature.
Notes
- Seed the tomatoes to prevent the salad from becoming watery.
- Adjust the amount of jalapeño to your spice preference.
- For a sweeter dressing, add a teaspoon of honey or agave.
- You can add other vegetables like bell peppers or cucumbers for extra crunch.
- For a protein boost, add cooked quinoa or grilled chicken.
Nutrition
- Calories: 120
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
