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Olivia

Black Bean & Corn Salad

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Black bean and corn salad is a fresh, colorful dish made with beans, sweet corn, and simple dressing for easy, nourishing meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 -6
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ cups cooked black beans or 1 can, drained and rinsed
  • 1½ cups corn fresh, frozen and thawed, or canned
  • 1 red bell pepper diced
  • ¼ red onion finely chopped
  • ¼ cup fresh cilantro or parsley chopped
  • 2 tablespoons olive oil
  • 1 –2 tablespoons lime or lemon juice
  • ½ teaspoon salt
  • Black pepper to taste
  • Diced avocado Optional
  • Cherry tomatoes Optional
  • Jalapeño Optional for heat
  • Cumin or chili powder Optional

Equipment

Salad Bowl

Method
 

  1. Combine the Salad
  2. In a large bowl, add black beans, corn, bell pepper, onion, and herbs.
  3. Dress & Toss
  4. Drizzle with olive oil and citrus juice.
  5. Season with salt and pepper.
  6. Toss gently until evenly coated.
  7. Taste & Adjust
  8. Adjust seasoning as needed.
  9. Let rest 5-10 minutes for flavors to blend.
  10. Serve
  11. Serve chilled or at room temperature.

Nutrition

Calories: 215kcalCarbohydrates: 30gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 46mgPotassium: 437mgFiber: 8gSugar: 4gVitamin A: 1088IUVitamin C: 42mgCalcium: 24mgIron: 2mg

Notes

Grow-it-yourself: corn, herbs, and peppers thrive in summer gardens
Make it a meal: add quinoa or serve over greens
Kid-friendly: keep it mild and colorful
Meal prep: keeps well 2–3 days refrigerated

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