Description
A fresh and easy Southwestern black bean salad made with corn, lime, and crisp vegetables, perfect as a light and refreshing summer side dish.
Ingredients
Scale
- 2 cups fresh corn (about 3 corn cobs)
- 1 can black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon honey (or brown rice syrup for vegan option)
- 1/2 teaspoon cumin
- Salt to taste
- Hot sauce (optional)
Instructions
- Boil fresh corn for about 5 minutes, then cool slightly and cut kernels off the cob.
- Remove any silk from the corn before cutting.
- Finely chop the red onion and red bell pepper.
- Rinse and drain the black beans thoroughly.
- Combine beans, corn, onion, and bell pepper in a large bowl.
- In a separate bowl, mix lime juice, honey, and cumin to make the dressing.
- Pour the dressing over the salad and mix well to combine.
- Add salt and optional hot sauce to taste.
- Chill the salad before serving.
Notes
Frozen corn can be used without thawing and helps chill the salad quickly.
Fresh lime juice gives the best flavor, but bottled lime juice works if needed.
The salad tastes best within one day, as beans may soften over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 96
- Sugar: 10g
- Sodium: 14mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg