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A vibrant, refreshing salad packed with hearty black beans, sweet corn, and crisp veggies, all tossed in a zesty lime-cumin dressing. Perfect for a light lunch, a side dish for barbecues, or a topping for tacos.
Prepare the lime dressing
Combine the salad ingredients
Dress and serve
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A vibrant, refreshing salad packed with hearty black beans, sweet corn, and crisp veggies, all tossed in a zesty lime-cumin dressing. Perfect for a light lunch, a side dish for barbecues, or a topping for tacos.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 443.06 calories per serving with 14.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
To lower the fat and calorie content, reduce the olive oil to 2 tablespoons and add an extra tablespoon of lime juice.
Add 1 cup of cooked quinoa or 1 cup of crumbled firm tofu to make it a more substantial, protein-packed meal.
Use a bag of frozen corn (thawed) instead of canned, and buy pre-chopped onion and bell pepper to save time.
Omit the jalapeño and red onion, or replace the red onion with a milder shallot. Some kids might enjoy adding diced mango for sweetness.
Black beans are an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
The combination of beans, corn, and vegetables provides a significant amount of dietary fiber, promoting digestive health and helping you feel full and satisfied.
Colorful ingredients like red bell pepper, red onion, and cilantro are rich in antioxidants and vitamins like Vitamin C, which support a healthy immune system.
The dressing uses olive oil, which is a great source of monounsaturated fats that are beneficial for heart health.
Yes, it's very healthy. It's packed with plant-based protein and fiber from the beans, vitamins from the vegetables, and healthy fats from the olive oil. It's naturally vegan and gluten-free.
A generous 2-cup serving of this Black Bean and Corn Salad contains approximately 380-400 calories, primarily from the olive oil, beans, and corn.
Absolutely! This salad is perfect for making ahead. You can mix everything together and store it in the fridge. The flavors actually get better as it sits. If adding avocado, wait to add it until just before serving.
It's incredibly versatile. Serve it as a side dish with grilled chicken or fish, use it as a salsa with tortilla chips, or make it a main course by serving it over a bed of lettuce or quinoa.
