Bright, zesty, and bursting with wholesome flavors, this low-fat Corn and Black Bean Salad is the ultimate crowd-pleaser for healthy meals and gatherings. Packed with nutrient-rich black beans, crisp red bell peppers, sweet cherry tomatoes, and cilantro, this vibrant salad comes together in just 20 minutes. Tossed with a tangy lime and cumin dressing, every bite is a refreshing balance of smoky, citrusy goodness. It's high in fiber, low in fat, and completely plant-based, making it perfect for anyone looking to enjoy a light yet satisfying dish. Serve this gluten-free salad as a standalone lunch, a side for grilled proteins, or a topping for tacos.
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Begin by draining and rinsing the canned black beans under cold running water. Set them aside to drain completely.
In a small saucepan, bring water to a boil and add the frozen corn. Cook for 2-3 minutes until tender, then drain and rinse with cold water to stop the cooking process.
Chop the red bell pepper into small, bite-sized pieces, and finely dice the red onion.
Halve the cherry tomatoes and roughly chop the cilantro leaves.
In a large mixing bowl, combine the drained black beans, cooked corn, bell pepper, red onion, cherry tomatoes, and cilantro.
In a small bowl, squeeze the juice of the lime and stir in the ground cumin, salt, and black pepper.
Pour the lime dressing over the salad ingredients and toss everything together until well combined.
Taste the salad and adjust the seasoning with more salt or pepper if needed. Serve chilled or at room temperature.
Serving size | (1168.0g) |
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Amount per serving | % Daily Value* |
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Calories | 890.3 |
Total Fat 6.1g | 0% |
Saturated Fat 1.1g | 0% |
Polyunsaturated Fat 0.8g | |
Cholesterol 0mg | 0% |
Sodium 2766.6mg | 0% |
Total Carbohydrate 174.1g | 0% |
Dietary Fiber 59.8g | 0% |
Total Sugars 27.3g | |
Protein 50.9g | 0% |
Vitamin D 0IU | 0% |
Calcium 384.3mg | 0% |
Iron 17.6mg | 0% |
Potassium 3926.1mg | 0% |
Source of Calories