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Black Bean and Corn Salad

Southwestern Black Bean Salad

4.97 from 54 votes
This Southwestern Black Bean Salad is fresh, colorful, and perfect for warm weather. It makes enough to feed a crowd and works great as a side dish, appetizer with chips, or topping for taco salads. You can also serve it with grilled meat and warm tortillas for an easy meal.
Prep Time: 5 minutes
Cook Time: 0 minutes
Marinate Time: 30 minutes
Total Time: 35 minutes
Yield: 12 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Tex Mex

Ingredients

  • 15 ounce can black beans (rinsed and drained)
  • 9 ounce cooked corn (fresh or frozen (thawed if frozen))
  • 1 medium tomato (chopped or 1 cup cherry or grape tomatoes)
  • ⅓ cup red onion (chopped)
  • 1 scallion (chopped)
  • 1 ½ - 2 limes (juice of)
  • 1 tablespoon olive oil
  • 2 tablespoon fresh minced cilantro (or more to taste)
  • kosher salt (and fresh pepper)
  • 1 medium Hass avocado (diced)
  • 1 jalapeno (diced, optional)

Instructions

  • In a large bowl, combine the beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  • Squeeze fresh lime juice to taste and stir in olive oil.
  • Marinate in the refrigerator 30 minutes.
  • Add avocado just before serving.

Nutrition

Serving: 1/2 cup, Calories: 97kcal, Carbohydrates: 14g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 139mg, Potassium: 282mg, Fiber: 5g, Sugar: 2g, Vitamin A: 198IU, Vitamin C: 10mg, Calcium: 21mg, Iron: 1mg
- WW Points: 1