Low Sodium Corn and Black Bean Salad
Bright, refreshing, and perfectly seasoned without the extra sodium, this Low Sodium Corn and Black Bean Salad is a healthy and vibrant option for any meal. Packed with colorful ingredients like sweet fresh corn, creamy avocado, crisp red bell pepper, and juicy cherry tomatoes, this salad delivers on both nutrition and flavor. A zesty lime and olive oil dressing, enhanced with a hint of garlic and freshly ground black pepper, ties everything together seamlessly. Ready in just 20 minutes, this easy-to-make recipe is perfect for a quick lunch, a side dish at a barbecue, or a light and satisfying snack. Plus, it’s naturally gluten-free, vegan, and low sodium, making it a wholesome everyday favorite for all. Chill it before serving to let the flavors fully develop, and enjoy a crowd-pleasing dish that's as good for you as it is delicious! Keywords: low sodium salad, black bean salad, healthy corn salad, easy vegan recipes, gluten-free side dishes.
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Recipe Information
Ingredients
- 15 oz can Canned black beans, low sodium
- 2 cups Fresh corn kernels
- 1 medium Red bell pepper, diced
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, diced
- 0.5 medium Red onion, finely chopped
- 0.25 cup Cilantro leaves, chopped
- 0.25 cup Lime juice, freshly squeezed
- 3 tablespoons Olive oil
- 0.25 teaspoon Ground black pepper
- 1 clove Garlic, minced
Instructions
Rinse and drain the canned black beans thoroughly to remove excess sodium.
If using fresh corn, boil the corn kernels in water for 5 minutes. Then drain and allow to cool. If using frozen corn, thaw it at room temperature.
In a large mixing bowl, combine the black beans, corn, diced red bell pepper, halved cherry tomatoes, chopped red onion, and chopped cilantro.
In a small mixing bowl, whisk together the lime juice, olive oil, minced garlic, and ground black pepper until well combined.
Pour the lime dressing over the mixed vegetables and beans. Gently toss everything together until all ingredients are well coated with the dressing.
Add the diced avocado just before serving and gently mix into the salad to avoid mashing it.
Taste and adjust the pepper if necessary according to taste preference.
Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 39.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3240 mg | 69% | |
*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.
