Description
A refreshing and vibrant Simple Cold Bean and Corn Salad that is perfect for picnics, potlucks, or as a quick side dish. This no-cook salad combines canned beans, sweet corn, crisp vegetables, and a zesty lime dressing for a healthy and satisfying option.
Ingredients
– 1 (15-ounce) can Black Beans, rinsed and drained
– 1 (15-ounce) can Kidney Beans, rinsed and drained
– 1 1/2 cups Corn (canned, frozen, or fresh)
– 1 Red Bell Pepper, finely diced
– 1/2 cup Red Onion, finely diced
– 1/2 cup Fresh Cilantro, chopped
– 1/4 cup Extra Virgin Olive Oil
– 3 tablespoons Fresh Lime Juice (from 2-3 limes)
– 1 teaspoon Ground Cumin
– 1/2 teaspoon Chili Powder
– 1/2 teaspoon Salt (or to taste)
– 1/4 teaspoon Black Pepper (or to taste)
Instructions
- In a large bowl, combine black beans, corn, diced red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the bean and corn mixture and toss gently to combine.
- If using, gently fold in diced avocado and minced jalapeño.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled, adjusting seasoning if necessary.
Notes
- For best flavor, let the salad sit in the refrigerator for at least an hour before serving.
- This salad can be made up to 2 days in advance; add avocado just before serving to prevent browning.
- For a spicier version, include the jalapeño seeds or add a dash of hot sauce.
- Serve as a side dish, with tortilla chips, or over greens for a light meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg