Black Bean and Vegetable Salad
A quick, colorful salad with black beans, corn, and crisp vegetables tossed in a simple lime dressing. Perfect for a light lunch or side dish.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 9g
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup (frozen or canned, drained) corn
- 1 cup, trimmed and halved green beans
- 1 medium, diced red bell pepper
- ½ small, finely chopped red onion
- 1 juiced lime
Instructions
- 1
Bring a small pot of salted water to a boil. Add the 1 cup green beans and cook until bright green and tender-crisp, about 3-4 minutes. Drain and rinse with cold water to stop cooking.
- 2
In a large bowl, combine the drained black beans, 1 cup corn, cooked green beans, 1 diced red bell pepper, and 1/2 small chopped red onion.
- 3
In a small bowl, whisk together the juice of 1 lime with 2 tbsp olive oil, 1/2 tsp salt, and a pinch of black pepper. Pour over the salad and toss well.
- 4
Let the salad sit for 5 minutes to let flavors meld. Serve at room temperature or chilled. Add chopped cilantro or a dash of cumin if you have them.
Tools you’ll need
- Large bowl
- Small pot
- Small bowl
- Knife
- Cutting board
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