Description
A vibrant and refreshing Corn and Black Bean Salad perfect as a healthy side dish or light meal. Packed with colorful vegetables and zesty lime juice, this no-cook salad is quick to prepare and full of fresh flavors.
Ingredients
Scale
Vegetables and Beans
- 1 (12 fluid ounce) can sweet corn, drained
- 1 (14 fluid ounce) can black beans, drained and rinsed
- 1/2 large red bell pepper, chopped
- 1/2 large green bell pepper, chopped
- 10.5 ounce container little tomatoes (grape or cherry), chopped
- 2 tablespoons red onion, chopped
- 1 tablespoon cilantro, chopped
Dressing and Seasoning
- Juice of 1/2 lime
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Drain the sweet corn and rinse the black beans thoroughly. Chop the red and green bell peppers, little tomatoes, red onion, and cilantro. Place all these ingredients into a large salad bowl.
- Toss the Salad: Add the lime juice and olive oil to the bowl with the vegetables and beans. Toss everything together gently to combine and coat evenly.
- Season and Adjust: Season the salad with salt and pepper according to your taste. Adjust the lime juice or olive oil if needed for your preferred flavor balance.
- Serve or Chill: You can serve the salad immediately for a fresh texture, or chill it in the refrigerator for enhanced flavor melding. This salad keeps well for a few days when stored covered in the fridge.
Notes
- This salad is best served fresh but can be refrigerated for up to 3 days.
- Feel free to add diced avocado for extra creaminess.
- Use fresh lime juice for the best tangy flavor.
- To make it spicier, add a pinch of chili flakes or diced jalapeño.
- Great as a side or a light vegan meal on its own.
