Description
A vibrant and refreshing black bean corn salad that combines the hearty texture of black beans with sweet corn, juicy cherry tomatoes, fresh cilantro, and a zesty lime dressing. Perfect as a light side dish or a healthy snack, this no-cook salad comes together quickly and is packed with flavor and nutrients.
Ingredients
Scale
Main Ingredients
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup fresh corn kernels (or frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
Dressing
- Juice of 1 lime (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the black beans: Rinse the black beans thoroughly under cool running water until the water runs clear, then drain well to remove any excess liquid.
- Prepare the corn: If using fresh corn, carefully cut the kernels off the cob. If using frozen corn, heat it briefly in the microwave until warm and drain any excess moisture to avoid watering down the salad.
- Chop vegetables: Dice the cherry tomatoes in halves and finely chop the red onion and fresh cilantro for fresh flavor and texture.
- Combine ingredients: In a large mixing bowl, add the black beans, corn, halved cherry tomatoes, chopped red onion, and cilantro. Toss gently to mix the ingredients evenly without mashing them.
- Add dressing and season: Squeeze the fresh lime juice over the salad mixture, drizzle with extra virgin olive oil, and season with salt and freshly ground black pepper to taste. Stir gently to combine all flavors.
- Chill and serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and intensify, making it more refreshing and delicious.
Notes
- For added crunch, consider adding diced bell peppers or cucumbers.
- This salad can be served as a side dish or as a filling for wraps and tacos.
- Use fresh lime juice for the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- To make it spicier, add a pinch of cayenne pepper or finely chopped jalapeño.
