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Black Bean and Corn Salad

Black Bean and Corn Salad
Black Bean and Corn Salad
Heather Nicholds

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Black Bean and Corn Salad

This black bean salad with corn is great on its own, or with some fresh greens, or wrapped in a sprouted grain tortilla. It uses Mexican flavors for a spicy kick, and fresh vegetables for a light and refreshing salad. It also makes a great taco filling.
Prep Time20 minutes
Cook Time2 minutes
Total Time22 minutes
Course: Side Dish
Servings: 4 salads
Author: Heather Nicholds

Ingredients

  • 1 1/2 cup black beans, cooked or canned
  • 1 cup corn
  • 1 lime, (or 2), zested and juiced
  • 1/2 Tbsp olive oil, optional
  • 1-2 tsp chili powder
  • pinch sea salt
  • 1 tomato, diced, or 1 cup cherry tomatoes, quartered
  • 1 bell pepper, any color, chopped
  • 2 green onion, or a handful of chives, chopped
  • 2-4 Tbsp fresh cilantro, or parsley, minced

Instructions

  • Toss all of the ingredients together. This tastes better if you have a chance to prep it in advance, so the flavors have time to merge.
  • Keep leftovers in the fridge in an air-tight container.

Notes

Pair this salad with guacamole and mango salsa, and pop in a tortilla, for delicious tacos. Or make it a taco bowl with cooked quinoa.
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Nutrition

Calories: 163kcal | Carbohydrates: 30g | Protein: 8g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 359mg | Potassium: 670mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2300IU | Vitamin C: 124.6mg | Calcium: 80mg | Iron: 3.1mg
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