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Black Bean Corn Salad on a plate
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Black Bean Corn Salad Recipe

This black bean corn salad is somewhere in between a salsa and a salad. Serve it alongside your favorite bag of tortilla chips for dipping!
Course Salad
Cuisine American, Mexican
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 Servings
Calories 84kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

Instructions

  • Drain and rinse the canned beans and corn.
    Ingredients on the table including; an onion, avocado, a yellow bell pepper, a bowl with baby tomatoes, a bowl with black beans and corn, salt and pepper, and 2 little bowls one with lemon juice and one with oil
  • Dice the bell pepper, avocado, and onion into tiny, similar-sized pieces. Slice the cherry tomatoes into halves or quarters.
    Black Bean Corn Salad on a plate laid into sections
  • To make the dressing, whisk the olive oil, lemon juice, salt, and pepper together in a small bowl.
    Oil, lemon juice, salt and pepper in a bowl
  • Toss the salad with the dressing and serve right away.
    Black Bean Corn Salad in a plate

Nutrition

Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 54mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 38mg | Calcium: 10mg | Iron: 1mg