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Black Bean and Corn Salad

Black Bean and Corn Salad

Jessica Braider
Black beans and corns are natural companions and this simple salad really illustrates why. Fun to eat, full of flavor, and super healthy. This is a
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Latin American
Servings 4 servings
Calories 154 kcal

Ingredients
  

  • 15 oz. reduced-sodium canned black beans drained and rinsed, or use any variety, or use 1 1/2 cups home-cooked beans for every 15 oz. can
  • 2 cups corn kernels, fresh or frozen, thawed if using frozen
  • 1/4 oz. red onion or red bell pepper or 1/2 cup red onion, finely diced
  • 1/4 lime juice only, about 1 tsp.
  • 1/4 - 1/2 cup fresh cilantro chopped (optional)

Instructions
 

  • Combine the beans, corn, onion or bell pepper, lime juice and cilantro (optional).
  • Mix all the ingredients together in a medium bowl. Refrigerate it until ready to serve.

Notes

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Nutrition

Calories: 154kcalCarbohydrates: 30gProtein: 8gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 577mgPotassium: 448mgFiber: 9gSugar: 4gVitamin A: 111IUVitamin C: 6mgCalcium: 42mgIron: 2mg
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Fall, Gluten-Free, High Fiber, Kosher, Low Fat, Low Sodium, Make-Ahead, No Added Sugar, No-Cook, Nut-Free, Picnic, Potluck/Buffet, Salads, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegan, Vegetarian, Winter
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