Black Bean Corn Salad (No Avocado)
This simple black bean corn salad comes together in 10 minutes with no avocado, making it a budget-friendly side for enchiladas, tacos, or meal prep.
Equipment
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen-defrosted)
- 1 cup cherry tomatoes, halved
- 1 cup red, yellow, or orange bell pepper, chopped
- 2 tablespoons red onion, finely diced
- ½ cup cilantro, chopped
Honey Lime Dressing
- 2 tablespoons fresh lime juice (from about 2 limes)
- 1 tablespoon apple cider vinegar (or red wine vinegar)
- 1 tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 1 clove garlic, finely minced
- ⅓ cup olive oil
Instructions
- Mix the Beans & Veggies: In a large bowl, mix together the black beans, corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro until well combined. Set aside.
- Mix the Dressing: Make the dressing by adding the lime juice, apple cider vinegar, honey, salt, cumin, garlic, and olive oil in a small mason jar. Shake until well combined. Alternatively, add the ingredients to a small bowl and whisk to combine.
- Assemble & Serve: 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
- 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
