Black Bean and Corn Salad
No time to cook? No problem! Whip up this delicious and nutritious Black Bean and Corn Salad in just 10 minutes. It's great for picnics, barbecues, or weeknight dinners.
Servings 4 servings
Ingredients
- 15 ounces canned black beans rinsed and drained
- 11 ounces canned whole kernel corn drained (recommend: Del Monte Summer Crisp corn)
- ½ green bell pepper diced
- ½ red bell pepper diced
- 2 green onions white and some of the green part, sliced thinly
- 1 tablespoon minced fresh Italian parsley
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
Instructions
- Drain and rinse the black beans.15 ounces canned black beans
- Drain the whole kernel corn.11 ounces canned whole kernel corn
- Dice the bell peppers and green onions and mince the parsley. Toss all the above into a mixing bowl.½ green bell pepper, ½ red bell pepper, 2 green onions, 1 tablespoon minced fresh Italian parsley
- Add the olive oil, lime juice, salt, and pepper.2 tablespoons extra virgin olive oil, Juice of 1 lime, ¼ teaspoon ground black pepper, ¼ teaspoon kosher salt
- Cover and refrigerate for at least two hours, and up to 24 hours, before serving.
Notes
- I highly recommend Del Monte's Summer Crisp corn for this recipe. It's very crisp and gives a nice texture contrast to the beans.
- It's important to let the salad sit for at least 2 hours so that all the flavors have a chance to blend together.
- Drain the corn and beans very well to prevent the finished salad from being watery.
- Storing: This recipe can be stored in an airtight container in the refrigerator for up to 5 days. It also travels well and can be easily transported to events. Toss well before serving. Not suitable for freezing.
Nutrition
Serving: 1 | Calories: 226kcal | Carbohydrates: 30g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 683mg | Potassium: 499mg | Fiber: 8g | Sugar: 1g | Vitamin A: 670IU | Vitamin C: 38mg | Calcium: 48mg | Iron: 3mg
