Southwest Black Bean & Corn Salad
Serves 6 servings
Prep: 20 minutes • Cook: 0 minutes
Black beans, sweet corn, juicy tomatoes, crisp bell pepper, and fresh herbs tossed in a bright lime-cumin dressing. Loaded with fiber, plant-based protein, colorful vegetables, and fresh Southwest flavor, this versatile side works just as well alongside grilled meats as it does in tacos or bowls.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 1/2 cups corn kernels, fresh, frozen and thawed, or drained canned corn
- 1 cup cherry or grape tomatoes, halved
- 1 red bell pepper, diced
- 1/3 cup finely diced red onion
- 1 small jalapeño, seeded and finely diced, optional
- 1/3 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place the black beans, corn, tomatoes, bell pepper, red onion, jalapeño, if using, and cilantro in a large bowl. For extra smoky flavor, char fresh or thawed corn on the grill or Blackstone first and allow it to cool.
- Whisk together the olive oil, lime juice, lime zest, cumin, chili powder, garlic powder, salt, and black pepper.
- Pour the dressing over the bean and vegetable mixture, gently toss until evenly coated, and refrigerate for 20 to 30 minutes to allow the flavors to blend.
- Toss again before serving, taste and adjust the lime juice or seasoning if needed, and serve chilled or at room temperature.
Notes & Tips
- Rinse and drain the black beans thoroughly to remove excess sodium and keep the salad fresh and colorful.
- For a milder onion flavor, soak the diced red onion in cold water for 5 to 10 minutes, then drain and pat dry.
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Diced avocado or crumbled cotija or feta make great additions. Add avocado shortly before serving so it stays fresh.
- Serve as a side, taco filling, topping for grilled fish or chicken, or base for Southwest-style bowls. Leftovers keep refrigerated in an airtight container for up to 3 days.
Nutrition:
175 cal • 6g protein • 6g fat • 27g carbs