Black Bean Mozzarella Salad
Bright, zesty, and bursting with vibrant colors, this Black Bean Mozzarella Salad is a quick and satisfying dish perfect for any occasion. Featuring tender black beans, creamy mozzarella balls, sweet cherry tomatoes, and a crisp medley of red bell pepper, corn, and red onion, every bite is a delightful burst of texture and flavor. Tossed in a tangy lime-cumin vinaigrette sweetened with a touch of honey (or maple syrup for a vegan twist), this 15-minute no-cook recipe is both refreshing and nourishing. Serve it as a standout side dish, light lunch, or party-ready salad that’s equally delicious chilled the next day. It's a must-try for fans of easy, healthy, and gluten-free recipes!
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Recipe Information
Ingredients
- 15 oz (1 can) canned black beans
- 8 oz fresh mozzarella balls (ciliegine or bocconcini)
- 1.5 cups cherry tomatoes
- 1 medium red bell pepper
- 1 cup corn kernels (fresh, canned, or frozen)
- 0.5 medium red onion
- 0.25 cup fresh cilantro
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tsp honey (or maple syrup for vegan-friendly option)
- 0.5 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
Rinse and drain the canned black beans thoroughly under cold running water. Set aside to let them dry slightly.
Cut the fresh mozzarella balls in half, or into bite-sized pieces if using larger bocconcini. Place in a large mixing bowl.
Halve the cherry tomatoes and add them to the bowl with the mozzarella.
Dice the red bell pepper into small, even pieces. Add to the mixing bowl.
If using fresh or frozen corn kernels, cook them briefly in boiling water (about 2–3 minutes) and cool them under cold water. If using canned corn, simply drain and rinse. Add the corn to the bowl.
Finely dice the red onion and add it to the salad mixture.
Chop the fresh cilantro finely and sprinkle it over the other ingredients in the bowl.
In a small jar or bowl, combine the olive oil, lime juice, honey (or maple syrup), ground cumin, salt, and black pepper. Whisk or shake well to create the dressing.
Pour the dressing over the salad mixture and gently toss everything together until well coated.
Let the salad sit for about 5–10 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.
Transfer the salad to a serving dish and garnish with extra cilantro if desired. Serve immediately or refrigerate for up to 24 hours for a chilled option.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 5777 mg | 251% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 164.1 g | 586% | |
| Total Sugars | 16.4 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1034 mg | 80% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 7630 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
