Black Bean Salad
This Black Bean Salad is fresh, tangy, and packed with crisp veggies, sweet corn, and zesty lime-garlic flavor.
Servings 10
Ingredients
- 2 15 ounce cans black beans, drained and rinsed
- 10 ounces frozen corn, thawed
- 1 red bell pepper, diced
- 2 small jalapeño peppers, diced
- ½ cup red onion, diced
- 2 cloves garlic, grated
- ⅓ cup fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Make the Dressing
- Add the lime juice, olive oil, grated garlic, salt and ground black pepper to a small mixing bowl.
- Whisk to combine, then set it aside.
To Make the Salad
- Drain and rinse your black beans, then add them to a large mixing bowl, along with the thawed corn, diced red onions, red bell pepper, jalapeño pepper and fresh chopped cilantro.
- Pour the dressing over the top.
- Toss to combine, the place it in the fridge and allow the flavors to meld for at least 1 hour before serving.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Black Bean Salad
Amount per Serving
Calories
143
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Carbohydrates
23
g
8
%
Fiber
7
g
29
%
Sugar
3
g
3
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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