Description
Bold, colorful, and packed with zest, this Southwestern Black Bean and Corn Salad is the perfect mix of crunchy, creamy, and tangy. Whether you serve it as a side, a dip, or a light lunch, it’s a crowd-pleaser that comes together in a snap. Great for BBQs, meal prep, or anytime you need a flavor-packed dish that shines.
Ingredients
2 cups fresh corn (approx. 3 corn cobs)
1 can black beans, rinsed and drained
½ red onion, finely chopped
1 red bell pepper, finely chopped
2 tbsp fresh lime juice
1 tbsp honey (or brown rice syrup for vegan option)
½ tsp cumin
Salt, to taste
Hot sauce, optional
Instructions
If using fresh corn, cook briefly in boiling water (2–3 minutes), then cool and cut kernels off the cob.
In a large bowl, combine corn, black beans, red onion, and bell pepper.
In a small bowl, whisk together lime juice, honey (or syrup), cumin, and salt. Add hot sauce if using.
Pour the dressing over the salad and toss to combine.
Chill for at least 15 minutes to let flavors meld. Serve cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 210/serving
- Sugar: 7g/serving
- Fat: 3g/serving
- Carbohydrates: 35g/serving
- Fiber: 8g/serving
- Protein: 8g/serving