Black White Bean Corn Salad
Bright, zesty, and brimming with fresh flavors, this Black White Bean Corn Salad is a quick and colorful dish perfect for any occasion. Combining hearty black and white beans, sweet corn kernels, and juicy cherry tomatoes, this recipe bursts with vibrant textures and nutrients. It’s elevated with the crunch of red bell pepper and red onion, a hint of smokiness from ground cumin, and a refreshing zing of lime juice. Fresh cilantro ties the whole dish together, while optional avocado adds a creamy touch. Ready in just 15 minutes, this no-cook salad is ideal as a wholesome side dish, a light lunch, or a crowd-pleasing party offering. Plus, it’s vegetarian, gluten-free, and customizable to suit various dietary needs. SEO keywords: bean salad, corn salad, black bean recipe, healthy salad recipe, quick no-cook meals, vegetarian side dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz (1 can, drained and rinsed) Black beans, canned
- 15 oz (1 can, drained and rinsed) White beans (e.g., cannellini or great northern), canned
- 2 cups Corn kernels, fresh or frozen
- 1 medium Red bell pepper, diced
- 1.5 cups Cherry tomatoes, halved
- 0.5 medium Red onion, finely diced
- 0.25 cup Cilantro, chopped
- 3 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Olive oil
- 1 teaspoon Cumin, ground
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Avocado, diced (optional)
Instructions
In a large mixing bowl, combine the rinsed and drained black beans and white beans.
Add the corn kernels, diced red bell pepper, halved cherry tomatoes, diced red onion, and chopped cilantro to the bowl.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper to make the dressing.
Pour the prepared dressing over the salad ingredients in the large bowl.
Gently toss the salad until all the ingredients are evenly coated with the dressing.
If desired, fold in the diced avocado just before serving to prevent it from becoming mushy.
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Chill the salad in the fridge for 15-30 minutes to let the flavors meld, or serve immediately for a fresh and vibrant taste.
Nutrition Facts
Calories |
6648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24881 mg | 1082% | |
| Total Carbohydrate | 1133.1 g | 412% | |
| Dietary Fiber | 402.3 g | 1437% | |
| Total Sugars | 53.2 g | ||
| Protein | 400.7 g | 801% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2436 mg | 187% | |
| Iron | 112.6 mg | 626% | |
| Potassium | 18068 mg | 384% | |
*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.
