Speckled cream bowl full of black bean salad
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Black Bean Salad

Black bean and corn salad
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6 servings
Calories 160kcal
Author I Heart Eating

Ingredients

Salad

  • 1 ear fresh corn
  • 15 ounce can black beans drained and rinsed
  • 1 red or green bell pepper seeded and diced
  • 1 cup grape or cherry tomatoes halved or quartered
  • 1/4 cup finely diced red onion
  • 2 tablespoons fresh cilantro chopped

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons white vinegar
  • 1 teaspon granulated sugar
  • 1/2 teaspoon ancho chili powder1
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 cloves garlic finely minced

Instructions

  • Remove kernals from ear of corn.
  • Add kernals to bowl with black beans, bell pepper, tomatoes, onion, and cilantro.
  • In a separate bowl, whisk together dressing ingredients.
  • Drizzle dressing over salad.
  • Serve at room temperature or chill until ready to serve.
  • If chilling, remove from fridge about 30 minutes before serving to take the chill off.

Notes

  1. Can use regular chili powder. 
  2. Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 160kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 376mg | Potassium: 317mg | Fiber: 6g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 24.3mg | Calcium: 31mg | Iron: 1.7mg