Black Bean Corn Salad
This delicious summer Black Bean Corn Salad features black beans, corn, and red onion dressed with olive oil, lime juice, and garlic. Simplicity at its best!
Servings: 4 servings
Calories: 404kcal
Ingredients
For The Salad:
- 15 ounces can black beans drained, rinsed
- 1 cup whole kernel sweet corn drained or fresh from the cobb
- 1 cup red bell pepper diced
- 1 medium red onion diced
- ¼ cup parsley chopped
For The Dressing:
- ¼ cup lime juice or lemon juice, or red wine vinegar
- 1 garlic clove minced
- ½ cup olive oil
- 1 teaspoon salt or to taste
Instructions
- Prepare the vegetables: drain and rinse the beans, drain the corn, dice the red bell pepper and onion, and chop the parsley. Place all vegetables in a large bowl.
- Whisk together olive oil, lime juice, salt, and minced garlic clove in a small bowl until emulsified.
- Pour dressing over vegetables and chill the salad in the refrigerator for half an hour before serving.
Notes
- You can use frozen or canned corn, but fresh is better in the summer.
- Black beans can be replaced with pinto beans, red beans, or white.
- Fresh parsley can be replaced with cilantro or even basil.
- Garlic clove can be replaced with garlic powder.
- Lemon or lime juice can be replaced with vinegar for a different taste.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 32g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 996mg | Potassium: 575mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1619IU | Vitamin C: 65mg | Calcium: 57mg | Iron: 3mg
