Description
A fresh and vibrant Southwestern black bean salad made with corn, bell pepper, lime, and cumin. Perfect easy summer side dish and naturally vegan adaptable.
Ingredients
2 cups fresh corn (approx 3 corn cobs)
1 can black beans, rinsed and drained
1/2 red onion, finely chopped
1 red bell pepper, finely chopped
2 tablespoons lime juice, freshly squeezed
1 tablespoon honey (or brown rice syrup for vegan)
1/2 teaspoon cumin
Salt to taste
Hot sauce (optional)
Instructions
1. If using fresh corn, boil corn cobs for 5 minutes, cool slightly, then cut kernels off after removing silks.
2. If using frozen corn, add directly without thawing.
3. Chop onion and red bell pepper finely.
4. Mix beans, corn, and vegetables in a large bowl.
5. Whisk lime juice, honey, cumin, and optional hot sauce in a small bowl.
6. Pour dressing over salad and mix well.
7. Season with salt to taste.
8. Chill before serving.
Notes
Use brown rice syrup for a vegan version.
Adjust lime juice to taste.
Add hot sauce for extra kick.
Best served chilled.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 240mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Southwestern black bean salad, black bean and corn salad, vegan bean salad, southwestern corn salad