Black Bean and Corn Salad - Quick Recipe

Black Bean and Corn Salad - Quick Recipe
Summary

This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.

  • Prep time
    12 min
  • Servings
    12 Servings
  • Serving size
    1/2 cup
Gluten-Free Holidays & Entertaining Lunch No Cook Quick & Easy Sides Vegetarian Low Sodium Veggie Rich Mexican/Southwestern
Nutrition Facts

Nutrition Facts

12 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 110

  • Total Fat 4g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 50mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
  • Protein 4g
Gluten-Free Holidays & Entertaining Lunch No Cook Quick & Easy Sides Vegetarian Low Sodium Veggie Rich Mexican/Southwestern
Ingredients

Ingredients

  • fresh cilantro (chopped)
    1/2 cup
  • red onion (finely diced)
    1/2 cup
  • red bell pepper (finely diced)
    1
  • frozen corn (thawed)
    2 cup
  • black beans (29-ounce can, rinsed and drained)
    1
  • small limes (juiced)
    2
  • olive oil
    3 tbsp
  • cumin
    1/2 tsp
  • garlic powder
    1/4 tsp
  • black pepper
    1/4 tsp
  • cayenne pepper (optional)
    1/4 tsp
Directions

Directions

  1. In a medium bowl, combine beans, corn, red pepper, red onion and cilantro.

  2. In a small bowl, whisk together remaining ingredients and pour over bean salad. Toss to coat.

Reviews
  • Recommended

    So easy, light, and delicious! Great side dish for a summer bbq!