Description
A vibrant and nutritious salad that combines black beans, sweet corn, cherry tomatoes, and fresh herbs, perfect for summer gatherings.
Ingredients
Scale
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup fresh corn kernels (or thawed if using frozen)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- Juice of 1 lime (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse the black beans under cool running water until the water runs clear. This removes excess sodium. Drain them well afterward.
- Cut the kernels off the cob if you have fresh corn, or warm frozen corn in the microwave to thaw, then drain any extra moisture.
- Halve the cherry tomatoes and finely chop the red onion and cilantro to release their fresh flavors and create an even texture in the salad.
- Toss together the black beans, corn, cherry tomatoes, red onion, and cilantro in a large mixing bowl until nicely mixed.
- Squeeze fresh lime juice over the mixture and drizzle with olive oil. Season generously with salt and pepper.
- Stir gently to ensure all ingredients are well-coated with the dressing.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
Notes
Best enjoyed within 3-4 days. For longer storage, freeze without tomatoes and onions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg