Black Bean and Corn Salad
Black Bean and Corn Salad is the ultimate healthy summer side dish—packed with fresh corn, black beans, and cherry tomatoes and dressed with a cilantro-lime vinaigrette.
Servings: 4
Calories: 312kcal
Ingredients
- 4 ears of corn or 3 cups of corn kernels
- 1 15-ounce can low-sodium black beans
- 1 pint cherry tomatoes
- 3 tablespoons lime juice from about 2 limes
- ¼ cup olive oil
- ¼ cup chopped cilantro
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
Instructions
- Trim off the silk and leaves at the top of each ear of corn and pull off any loose pieces of husk. Then put the corn (still in their husks) on a plate in the microwave and microwave for 10-15 minutes, depending on how large your ears of corn are. Remove plate carefully from microwave, and let corn rest for 5 minutes to cool down.
- When corn is cool enough to handle, peel back husk and remove corn silk. Then stand corn upright in a large bowl, holding it tightly at the top (you can use the husk you have peeled back for a better grip), and then slice off corn kernels using a sharp chef’s knife.
- Drain and rinse the black beans.
- Rinse the cherry tomatoes and slice each in half.
- Next, make the vinaigrette. Whisk the lime juice, olive oil, cilantro, salt, and pepper together in a large bowl.
- Stir in corn kernels, black beans, and tomatoes.
- Taste, and add more salt and pepper if necessary.
Notes
You can also use canned corn or frozen corn (thawed) for this recipe. If you are cooking fresh corn, note that 1 ear in the microwave generally takes 4 minutes, with 2-3 minutes for each additional ear.
Nutrition
Calories: 312kcal | Carbohydrates: 39g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 448mg | Fiber: 10g | Sugar: 6g
