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Corn and Black Bean Salad

A colorful and healthy salad featuring sweet corn and earthy black beans, perfect for summer gatherings and quick lunches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh corn (or canned/frozen)
  • 1 can (15 oz) black beans, rinsed and drained Always rinse canned black beans to remove excess salt and preservatives for a cleaner taste.
  • 1 medium bell pepper, diced (red or yellow) Red or yellow bell peppers are preferred for sweetness.
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped Substitute parsley for a milder flavor.
  • 1 Juice lime For a zesty brightness, lime juice can be swapped with lemon.
  • 2 tablespoons olive oil
  • Salt and pepper to taste Adjust seasoning as preferred.
  • Optional: diced avocado and jalapeño Add for an extra kick.

Method
 

Preparation
  1. In a large mixing bowl, combine the fresh corn and black beans.
  2. Add in the diced bell pepper and chopped red onion.
  3. Toss in the fresh cilantro, lime juice, and olive oil. Stir gently.
  4. Season with salt and pepper to taste.
  5. Consider adding diced avocado and jalapeño for an enriching twist.

Notes

This salad can be made a day in advance. For storage, keep leftovers in an airtight container. Enjoy cold. It can also be frozen, but best enjoyed fresh.