Black Bean Salad with Corn - A 10 Minute Recipe
Quick and easy black bean salad with corn made with just a few pantry ingredients in 10 minutes with a flavorful lime vinaigrette.
Servings: 4 servings
Calories: 309kcal
Ingredients
Dressing:
- 1/4 cup olive oil
- 1 lime, zested and juiced
- 2 tablespoons apple cider vinegar, or other type of vinegar
- 1/8-1/4 teaspoon hot sauce, or to taste
Salad:
- 2 cups black beans use cooked and frozen beans or equivalent canned (1-2 cans)
- 1 ½ cups corn, cooked fresh or thawed frozen corn
- 1 sweet red pepper, chopped
- 1/2 large onion, diced
- 1 clove garlic minced
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- Lettuce or spinach for serving optional
- Chopped parsley for topping optional
Instructions
Make dressing:
- In a small bowl or 1-cup glass measure, combine the olive oil, lime juice, zest, vinegar, and hot sauce. Whisk well.
Make salad:
- In a medium bowl, combine the beans, corn, peppers, onions, garlic, salt and pepper.
- Pour the dressing over the bean mixture and stir well, adding more hot sauce, and salt and pepper to taste. (Note: You may not use all the dressing - save it for another salad tomorrow.)
- Taste to adjust seasoning of hot sauce, salt and pepper.
- Serve on a bed of lettuce or spinach and sprinkle with chopped parsley before serving, if desired.
Notes
Storage: Store the bean salad in an airtight container in the fridge for 3-5 days (this actually tastes even better in storage, making it great for potlucks and meal prep!).
Note: nutrition is calculated with all the dressing as written - if you don't use it all (I rarely do), the fat content will be less.
Nutrition
Serving: 1cup | Calories: 309kcal | Carbohydrates: 38g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 8mg | Potassium: 540mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1097IU | Vitamin C: 47mg | Calcium: 38mg | Iron: 2mg
