Black Bean and Corn Salad

Ever tried the refreshing taste of a Black Bean and Corn Salad? Packed with nutrition and bursting with flavors, it’s a summer sensation you won’t be able to resist! Follow along to craft this delightful dish for your next meal.

Ingredients You’re Gonna Need for Black Bean and Corn Salad:

• 1 can (15 ounces) [or roughly 425g] black beans, drained and rinsed
• 1 cup (or 240g) sweet corn, drained
• 1 red bell pepper, diced to perfection
• ½ cup [or 20g] fresh cilantro, finely chopped
• Juice of 1 lime
• ½ of a red onion, chopped just right [or around 75g]
• 2 tablespoons [or 30ml] olive oil
• A teaspoon [or about 5g] of chili powder
• A pinch, ½ teaspoon [or 2.5g], of cumin
• Salt and pepper, sprinkle to your heart’s content

Time: Only 15 minutes of prep!
Serves: 4 hungry souls.

Nutritional Lowdown (Per Serving):

• Calories: 200
• Protein: 8g
• Fat: 4g
• Carbs: 34g
• Fiber: 7g
• Sugars: 5g

Crafting Your Black Bean and Corn Salad:

1. Start with those black beans. Get them in a bowl, ready to mingle.
2. Toss in that sweet corn.
3. Up next, those vibrant diced red bell peppers and the finely chopped red onion.
4. Cilantro? Yes, please! Get it in there.
5. Squeeze out every drop of that lime. Zest is best!
6. A gracious drizzle of olive oil is essential.
7. Spice it up with chili powder and cumin.
8. A sprinkle of salt, a dash of pepper, and you’re golden.
9. Mix everything with love, letting each ingredient get acquainted.
10. Patience! Let it sit for about 10 minutes. Trust me, it’s worth the wait.

Tips That’ll Make It Even Better:

1. Got an avocado? Half of it, diced, would blend in like a charm.
2. For those who enjoy a little fire, throw in a chopped jalapeño.
3. Fresh cilantro is the secret weapon. Always!
4. If you’ve got some time on your hands, let it chill in the fridge for an hour. Oh, the flavors!

Serving Ideas:

• It’s versatile! Have it solo or stuff it in a wrap.
• Grilled tofu or chicken? Fantastic pair!
• A handful of tortilla chips on the side? Crunchy delight!
• Over a bed of lettuce or spinach? Now you’re talking gourmet salad bowl.
• Thirsty? A cool iced tea or a fruity smoothie completes the meal.

Alright, you’re all set. Dive in and enjoy the magic of Black Bean and Corn Salad. It’s not just food, it’s an experience. Happy eating!

BLACK BEAN AND CORN SALAD

Ever tried the refreshing taste of a Black Bean and Corn Salad? Packed with nutrition and bursting with flavors, it’s a summer sensation you won’t be able to resist! Follow along to craft this delightful dish for your next meal.

5 from 1 vote

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Nutritions

Nutrition Facts

BLACK BEAN AND CORN SALAD

Amount per Serving

Calories

200

% Daily Value*

Fat

 

4

g

6

%

Carbohydrates

 

34

g

11

%

Fiber

 

7

g

29

%

Sugar

 

5

g

6

%

Protein

 

8

g

16

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 can 15 ounces [or roughly 425g] black beans, drained and rinsed
• 1 cup or 240g sweet corn, drained
• 1 red bell pepper diced to perfection
• ½ cup [or 20g] fresh cilantro finely chopped
• Juice of 1 lime
• ½ of a red onion chopped just right [or around 75g]
• 2 tablespoons [or 30ml] olive oil
• A teaspoon [or about 5g] of chili powder
• A pinch ½ teaspoon [or 2.5g], of cumin
• Salt and pepper sprinkle to your heart’s content

Instructions

• Start with those black beans. Get them in a bowl, ready to mingle.
• Toss in that sweet corn.
• Up next, those vibrant diced red bell peppers and the finely chopped red onion.
• Cilantro? Yes, please! Get it in there.
• Squeeze out every drop of that lime. Zest is best!
• A gracious drizzle of olive oil is essential.
• Spice it up with chili powder and cumin.
• A sprinkle of salt, a dash of pepper, and you’re golden.
• Mix everything with love, letting each ingredient get acquainted.
• Patience! Let it sit for about 10 minutes. Trust me, it’s worth the wait.

Notes

• Got an avocado? Half of it, diced, would blend in like a charm.
• For those who enjoy a little fire, throw in a chopped jalapeño.
• Fresh cilantro is the secret weapon. Always!
• If you’ve got some time on your hands, let it chill in the fridge for an hour.