Black Bean and Corn Salad
Chef Jenn’s Black Bean and Corn Salad is fast, fresh, and full of flavor. With just enough spice and lots of versatility, it’s a hit whether you’re serving it at a cookout or packing it for lunch.
Servings: 6 servings
Calories: 186kcal
Ingredients
- 15 ounces canned black beans drained and rinsed
- 1 ½ cups corn fresh or frozen
- 1 cup grape tomatoes halved if larger
- ½ red bell pepper seeded and diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- 1 jalapeño seeded and minced
- 1 garlic clove minced
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chipotle powder
Instructions
- Mix together the black beans, corn, tomatoes, bell pepper, onion, cilantro, jalapeño, and garlic in a large bowl.
- In a smaller bowl, whisk the lime juice, olive oil, cumin, salt, pepper, and chipotle powder until well combined.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Chill in the fridge for at least 30 minutes to let the flavors blend together.
- Serve cold or at room temperature and enjoy!
Notes
Chef Jenn’s Tips
- I love using black beans here, but pinto or cannellini beans are great substitutes.
- Mix and match bell pepper colors for more visual appeal.
- Want extra spice? Swap in a serrano chili for the jalapeño.
Nutrition
Serving: 1cup | Calories: 186kcal | Carbohydrates: 28g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 199mg | Potassium: 451mg | Fiber: 8g | Sugar: 3g | Vitamin A: 725IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg