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Black Bean and Corn Salad

Belinda Bartholomew
Colorful, crunchy veggies, beans, and a tangy lime dressing makes for an easy and refreshing side dish!
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15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Southwest, Tex-Mex
Servings 6

Ingredients
  

Salad Ingredients:

  • 1 can black beans drained and rinsed
  • 1 can cannellini beans drained and rinsed
  • 2 cups corn 1 can drained
  • ¼ cup red onion chopped
  • 1 orange bell pepper chopped
  • 1 jalapeño finely diced
  • 1 cup grape tomatoes halved
  • ¼ cup cilantro chopped

Dressing Ingredients:

  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 1 Tbsp. honey
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instructions
 

Instructions:

  • Place all of the salad ingredients into a large bowl. Toss lightly to mix.
  • In a small bowl, add the olive oil, lime juice, honey, and spices. Whisk together.
  • Pour the dressing over the salad and fold it in until well combined.
  • You can serve this salad immediately or refrigerate until ready.
Keyword black bean and corn salad, Easy, Memorial Day recipes, picnic
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