Black Bean and Corn Salad Recipe
Black Bean and Corn Salad with bell peppers, cilantro, and Italian dressing. Works as salad, dip, or side!
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Servings: 6
Ingredients
- 30 ounces black beans drained, rinsed
- 2 ½ cups frozen corn kernels roughly 12 ounce bag
- 1 cup green bell pepper diced
- 1 cup red bell pepper diced
- ⅔ cup prepared Italian dressing
- 1 tablespoon lime juice
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin powder
- ½ cup chopped fresh cilantro
Instructions
- In large bowl, combine the black beans, corn, and bell peppers.
- In a separate small bowl, mix the Italian dressing with the lime juice, whisk in the garlic salt, and cumin.
- Pour over the bean and corn mixture.
- Toss to coat evenly.
- Sprinkle in the cilantro and gently toss. Chill for 30 minutes to allow the flavors to mix.
Notes
- Rinse black beans under cold water and drain well for fresher taste.
- Use different colored bell peppers for more color!
- Fresh squeezed lime juice tastes way better than bottled.
- Chill for at least 30 minutes before serving. Overnight is even better!
- Keep dressing separate if making more than a day ahead so it doesn't get mushy.
- Use fresh, canned, or frozen corn - whatever you have works!
- Grill or smoke the corn for amazing smoky flav
Nutrition
Serving: 1 | Calories: 309kcal | Carbohydrates: 50g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 791mg | Potassium: 724mg | Fiber: 15g | Sugar: 8g | Vitamin A: 1011IU | Vitamin C: 54mg | Calcium: 51mg | Iron: 4mg
