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Corn and Black Bean Salad

A refreshing salad bursting with the flavors of corn, black beans, and fresh vegetables, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons olive oil
  • 1 lime juiced
  • 1 teaspoon cumin
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Can opener
  • Measuring cups and spoons

Method
 

  1. Start by washing and chopping all your fresh ingredients.
  2. In a large mixing bowl, add the drained black beans and corn.
  3. Toss in the diced red and green bell peppers along with the chopped red onion.
  4. Add the chopped cilantro to the bowl.
  5. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
  6. Pour the dressing over the salad mixture and gently toss to combine.
  7. For best results, let the salad chill in the refrigerator for about 30 minutes.
  8. After chilling, give the salad a quick toss and serve it up!

Notes

This salad is quick to prepare and can be made ahead of time for optimal flavor.