Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 2 cups fresh or frozen corn)
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped (or parsley)
- Juice of 2 limes (or 1/4 cup lemon juice)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse the canned black beans and corn under cold water; drain well.
- Dice the red bell pepper, cucumber, and red onion into uniform bite-sized pieces.
- In a large bowl, combine the black beans, corn, bell pepper, cucumber, and onion.
- In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to create the dressing.
- Pour the dressing over the salad mixture and add cilantro; toss gently to combine.
- Taste and adjust seasoning as desired before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 3g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg