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5
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11
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Black Bean Corn Salad
Fresh and flavorful vegetable ingredients come together with black beans in a delicious and tangy dressing with cilantro.
Prep Time
15
minutes
mins
Resting Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Dressing, Lunch, Salad, Side Dish
Cuisine:
American
Servings:
12
servings
Calories:
121
Author:
Candace
Equipment
Whisk
Vegetable Chopper
Salad tongs
Ingredients
3
cups
corn kernels
frozen or fresh
15
ounces
black beans
drained and rinsed (1 can)
1
pint
grape tomatoes
halved or quartered
1
cup
cucumber
diced
¼
cup
red onion
diced
¼
cup
fresh cilantro
chopped
Dressing
3
Tablespoons
olive oil
3
Tablespoons
red wine vinegar
or cider vinegar
1
teaspoon
kosher salt
or to taste
¼
teaspoon
cumin
¼
teaspoon
freshly ground black pepper
or to taste
Instructions
Add dressing ingredients to a large bowl and whisk to combine.
Add corn, beans, tomatoes, cucumbers, and onion, then toss to combine. Add cilantro and toss to combine.
Rest for 15 minutes before serving to allow flavors to meld.
Nutrition
Calories:
121
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
273
mg
|
Potassium:
300
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
380
IU
|
Vitamin C:
7
mg
|
Calcium:
19
mg
|
Iron:
1
mg