Description
The Black Bean and Corn Salsa Salad is a delightful combination of fresh vegetables and proteins, bringing together sweet corn, creamy black beans, juicy tomatoes, and crunchy bell peppers. Tossed in a tangy lime dressing, it delivers a refreshing balance of flavors, with the added bonus of being rich in plant-based protein. Whether enjoyed on its own, as a dip, or as a topping for tacos or bowls, this salad is sure to impress.
Ingredients
| Ingredient | Amount |
|---|---|
| Black beans (cooked or canned, rinsed & drained) | 1 can (15 oz / 425 g) |
| Sweet corn (fresh, frozen, or canned) | 1 ½ cups |
| Cherry tomatoes, diced | 1 ½ cups |
| Red bell pepper, diced | 1 small |
| Red onion, finely chopped | ¼ cup |
| Avocado, diced (optional, add before serving) | 1 |
| Fresh cilantro, chopped | ¼ cup |
| Jalapeño or chili, minced (optional heat) | 1 |
Instructions
Prepare vegetables:
Combine beans, corn, tomatoes, bell pepper, onion, cilantro, and jalapeño in a large bowl.Make dressing:
Whisk lime juice, olive oil, cumin, salt, pepper (and honey if using).Toss salad:
Pour dressing over mixture and stir gently to coat.Add avocado last (if using):
Fold in gently just before serving to prevent browning.Chill (recommended):
Let sit 15–30 minutes for flavors to meld.
Notes
This black bean and corn salsa salad is fresh, colorful, and packed with protein and fiber. It makes a perfect side dish or light meal. For extra zing, add a squeeze of lime, a sprinkle of fresh cilantro, or diced avocado. Serve chilled for best flavor.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook / Mixed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
Keywords: Black Bean Salad, Corn Salsa Salad, Healthy Salsa Salad, Vegan Salsa Salad, Protein-Rich Salad