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Black bean corn salad with avocado on a small white plate with cilantro and lime on the side.
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5 from 5 votes

Black Bean Corn Salad

A classic Southwest salad featuring fresh veggies and a sweet and tangy dressing. Enjoy on its own as a light main dish or as a side to your favourite Summer meals. Works great as a dip or in tacos too!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: Southwest
Diet: Vegan
Servings: 4
Author: Deryn Macey

Ingredients

  • 1 14 oz. can black beans drained and rinsed
  • 1 cup corn kernels
  • 1 jalapeno de-seeded and minced
  • 1/2 cup lightly packed cilantro finely chopped
  • 3 cloves garlic minced
  • 1 cup red onion diced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp lime zest
  • 1 tsp white vinegar
  • 1 tsp maple syrup
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • avocado for serving optional

Instructions

  • Add all of the ingredients to a large bowl and mix well.
  • Serve right away topped with avocado or store in the fridge in a sealed container for up to 3 days.

Nutrition

Serving: 1g | Calories: 159kcal | Carbohydrates: 31g | Protein: 8g | Fat: 1g | Sodium: 415mg | Potassium: 561mg | Fiber: 10g | Sugar: 6g | Vitamin A: 22IU | Vitamin C: 36mg | Calcium: 57mg