Description
A fresh, vibrant, and flavorful Black Bean and Corn Salad that’s perfect as a side dish, dip, or a main dish for light meals. It’s quick to prepare with a tangy vinaigrette and packed with nutritious ingredients.
Ingredients
Units
Scale
Dressing:
-
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon cumin
Salad:
- 19 ounce black beans, rinsed and drained well
- 12 ounce whole kernel corn
- 2 cups tomatoes, seeded and diced
- 1/2 cup red onion, chopped
- 1/4 cup parsley, chopped
- 1 jalapeño pepper, finely chopped
Instructions
- Prepare the dressing: In a medium bowl, whisk together the olive oil, lime juice, red wine vinegar, and cumin to create a tangy and flavorful vinaigrette for the salad.
- Add the salad ingredients: Stir in the black beans, corn, tomatoes, red onion, jalapeño, and fresh parsley into the dressing. Mix well to combine all the ingredients and evenly coat them with the dressing.
- Serve: Serve the salad chilled or at room temperature. It can be enjoyed as a side dish, a topping for tacos, or even a healthy dip with chips.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to two days. The flavors meld together beautifully over time.
- For added heat, keep the seeds of the jalapeño or add more peppers.
- You can substitute parsley with cilantro if you prefer its distinct flavor.
- Feel free to add diced avocado just before serving for an extra creamy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
