Ingredients
Scale
- 1 (15-ounce) can black beans, rinsed and drained
- 1½ cups corn (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and black pepper, to taste
Instructions
- Drain and rinse the black beans and corn. Set aside to drain fully.
- Dice the onion, bell pepper, and tomatoes. Roughly chop the cilantro.
- In a large bowl, combine the beans, corn, onion, pepper, tomatoes, and cilantro.
- In a small bowl or jar, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Let sit for 10–15 minutes before serving to allow flavors to develop.
- Garnish with lime wedges or additional cilantro if desired.
Notes
- For extra flavor, char the corn in a skillet before adding.
- If prepping ahead, store the salad without avocado and add it just before serving.
- Add cooked quinoa or grilled chicken for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Southwestern
- Diet: Vegetarian
Nutrition
- Serving Size: 4–6
- Calories: 210
- Sugar: 4g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg