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A refreshing, zesty salad with black beans, corn, bell peppers, and a lime-cumin dressing. Perfect for a quick lunch or a side dish for summer barbecues. It's colorful, packed with protein and fiber, and ready in just 15 minutes.
Prepare the salad ingredients
Make the lime dressing
Combine and chill
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A refreshing, zesty salad with black beans, corn, bell peppers, and a lime-cumin dressing. Perfect for a quick lunch or a side dish for summer barbecues. It's colorful, packed with protein and fiber, and ready in just 15 minutes.
This american recipe takes 15 minutes to prepare and yields 4 servings. At 0 calories per serving with 0g of protein, it's a beginner-friendly recipe perfect for lunch or side or snack.
Serve the salad
Boost the protein by adding 1 cup of cooked quinoa or 1 cup of diced grilled chicken.
This recipe is naturally vegan. Just ensure you use maple syrup instead of honey for the optional sweetener.
In a hurry? Use a quality store-bought lime or cilantro vinaigrette instead of making the dressing from scratch.
Reduce the amount of red onion or soak it in cold water for 10 minutes to make its flavor milder for kids.
The high fiber content from black beans and vegetables supports digestive health, helps regulate blood sugar, and keeps you feeling full and satisfied.
Black beans provide a substantial amount of protein, which is essential for building and repairing tissues and maintaining muscle mass.
The colorful vegetables like red bell pepper are rich in Vitamin C and other antioxidants, which help protect your body from damage and support a strong immune system.
The dressing is made with olive oil, a great source of monounsaturated fats that are beneficial for heart health and reducing inflammation.
Yes, it's very healthy! It is packed with plant-based protein and fiber from the beans, along with vitamins and antioxidants from the fresh vegetables. The olive oil and lime dressing is light and full of healthy fats.
A one-cup serving of this Black Bean Salad contains approximately 210-240 calories. The calories come mainly from the black beans, corn, and olive oil in the dressing.
Absolutely. This salad is excellent for meal prep as the flavors get even better over time. Store it in an airtight container in the fridge for up to 4 days.
It's incredibly versatile. Serve it with quinoa, alongside grilled chicken or fish, use it as a salsa with tortilla chips, or as a filling for tacos and wraps.
Yes, you can. You will need to cook about 3/4 cup of dried black beans to get the 1.5 cups of cooked beans needed for this recipe. Just make sure they are fully cooled before adding them to the salad.