10-Minute Corn & Black Bean Salad (No Avocado!)
This simple + quick corn and black bean salad combines hearty canned black beans with sweet corn, all tossed together with vibrant, crunchy veggies and an easy honey lime dressing.
Equipment
Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen-defrosted
- 1 cup halved cherry tomatoes
- 1 cup chopped bell pepper, red, yellow, or orange
- 2 tablespoons finely diced red onion
- 1/2 cup chopped cilantro
Honey Lime Dressing
- 2 tablespoons fresh lime juice, from about 2 limes
- 1 tablespoon apple cider or red wine vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 1 garlic clove, finely minced
- ⅓ cup olive oil
Instructions
- In a large bowl, mix together the black beans, corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro until well combined. Set aside.
- Make the dressing by adding the lime juice, apple cider vinegar, honey salt, cumin, garlic powder, and olive oil in a small mason jar. Shake until well combined. Alternatively, add the ingredients to a small bowl and whisk to combine.
- Pour the dressing over the black bean mixture, stirring to combine. Allow to sit for 5 minutes, then taste for seasoning, adding additional lime juice or salt to taste. Serve at room temperature or store (covered) in the refrigerator for up to 4 days.
Notes
- Corn: This recipe works equally well with fresh, frozen-defrosted, or caned corn.
- For Vegan: Use maple syrup in place of honey in the dressing.
Nutrition
Serving: 1 (of 4) | Calories: 208kcal | Carbohydrates: 11g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 474mg | Potassium: 244mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1.509IU | Vitamin C: 60mg | Calcium: 15mg | Iron: 1mg
