Black bean corn salad with red pepper, red onion, cilantro and a lime-cumin dressing. No cooking, ready in 20 minutes and keeps 3-4 days in the fridge.
Prep
15 min
Cook
N/A
Total
20 min
Servings
Multiple servings
Optional — the recipe works without them.
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Rinse canned black beans thoroughly under cold water until water runs clear. Drain well.
If using fresh corn, cut kernels off the cob. If using frozen corn, ensure it's fully thawed.
Finely dice red bell pepper and red onion. Chop cilantro and mince jalapeño (if using).
In a large mixing bowl, combine rinsed black beans, corn kernels, diced red bell pepper, diced red onion, and chopped cilantro.
Add minced jalapeño if using.
In a small bowl or jar, whisk together olive oil, fresh lime juice, minced garlic, ground cumin, chili powder, sea salt, black pepper, and honey or agave (if using).
Whisk vigorously until dressing is well combined and emulsified.
Pour prepared dressing over the black bean and corn mixture in the large bowl.
Gently toss all ingredients until evenly coated with dressing.
Taste and adjust seasonings as needed with more salt, pepper, or lime juice.
Serve immediately or cover and refrigerate for at least 30 minutes to allow flavors to meld.
Used in this recipe: Citrus Juicer Balloon Whisk (Amazon, affiliate links)
200-250 kcal
Calories