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Fresh and zesty, black bean and corn salad is a protein-packed dish brimming with fiber, antioxidants, and vibrant flavor. Perfect as a side, dip, or topping, it adds a nutritious boost to tacos, grain bowls, or summer spreads!

Black Bean and Corn Salad

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Prep Time 10 minutes
Total Time 25 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1 (14-ounce) can black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper seeded and chopped
  • ½ red onion chopped
  • 1½ teaspoons ground cumin (half a palmful)
  • 2 teaspoons hot sauce
  • 1 lime juiced
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Instructions
 

  • Combine all the ingredients in a bowl. Let stand for at least 15 minutes for the corn to fully defrost and the flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts – no need to refrigerate!

Notes

Credit: Rachel Ray