Zesty Black Bean & Corn Salsa Salad
A refreshing, high-fiber, no-cook salad that improves the longer it sits!
Ingredients
- 1-2 can 15oz black beans rinsed and drained
- 1-1/2 cups sweet corn fresh, frozen, or canned
- 1 cup cherry tomatoes diced
- 1 red bell pepper chopped
- 1/2 red onion finely chopped
- 1/4 cup cilantro chopped
For the Lime Vinaigrette:
- Juice and zest of 2 limes
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
*Ingredient costs are estimated based on bulk purchasing and typical grocery prices.
Instructions
- Prep the Salad Base: In a large mixing bowl, combine the drained black beans, corn, diced red onion, diced red bell pepper, and chopped cilantro.
- Make the Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, cumin, chili powder, salt, and pepper until the dressing is fully emulsified and the spices are dissolved.
- Combine and Marinate: Pour the dressing over the bean and corn mixture. Toss gently to ensure all ingredients are coated. For maximum flavor, cover the bowl and place it in the refrigerator for at least 30 minutes.
- Serve: Serve cold. If desired, dice and fold in one small avocado right before serving. Serve with tortilla chips, over a bed of lettuce, or alongside grilled chicken.
Notes
Clever Tip
The flavor of this salad improves dramatically after 30 minutes in the fridge, allowing the lime dressing to marinate the beans and corn!
Meal Prep & Storage Tips
- Make Ahead: This salad is a meal prep champion. It can be made up to 3 days in advance. Do not add the avocado until serving, as it will brown.
- Serving Ideas: Use it as a topping for baked potatoes, a filling for tacos, or simply enjoy it as a side dish for your weekly dinner protein.