Corn and Black Bean Salad
This is most delicious black bean and corn salad that is mixed with crisp veggies, rice, black beans, and sweet corn, all tossed in a zesty lime-cilantro dressing! Perfect as a side dish or salad for any meal. It's flavorful, simple, and packed with colorful and fresh ingredients in every bite!
Servings: 8 people
Calories: 255kcal
Equipment
- medium saucepan
- knife
- cutting board
- large mixing bowl
- small mixing bowl
Ingredients
For The Corn and Black Bean Salad
- 2 cups water
- 1 cup uncooked long grain rice
- 15 ounce can black beans, drained
- 15 ounce can whole kernel corn, drained
- ¼ cup cilantro, chopped
- ½ orange bell pepper, diced
- ½ yellow bell pepper, diced
- 5 green onions, sliced
For The Dressing
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 Tablespoon Dijon mustard
- juice from a ½ lime
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil 2 cups of water in a medium saucepan. Once water comes to a boil, add 1 cup of uncooked rice and stir. Bring to a boil, cover, and then lower the heat to low. Simmer for 20-25 minutes until the water has been absorbed and the rice can be fluffed with a fork.
- While the rice is cooking, dice the bell peppers and finely chop the cilantro. Set aside.
- Slice the green onions and mince the garlic. Set aside.
- In a large mixing bowl, mix the cooked rice, black beans, corn, chopped orange and yellow peppers, green onions, and cilantro. Set aside.
- In a small bowl, add ¼ cup olive oil, ¼ apple cider vinegar, 2 minced cloves of garlic, 1 Tablespoon Dijon mustard, 1 teaspoon cumin, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Whisk to combine.
- Pour the dressing ingredients over the rice and bean mixture and toss to coat.
- Serve immediately.
Notes
-
- To add even more flavor, try using chicken broth instead of water when boiling the rice.
- For the black beans, if you have cooked black beans you made from a bag, those work perfect in this recipe.
- For the corn, you can also use fresh corn from a cob or frozen corn, as long as it's thawed.
- To make this a meal, add chicken or steak for even more protein!
- Fresh avocado is a great add and tastes amazing!
- Freshly shredded cheese is also a great add! Mild cheddar or Colby Jack cheese taste amazing! To add a bit of heat, use Pepper Jack cheese.
- Store any leftovers in a container with an air tight lid and store in the refrigerator for 3-4 days.
- The easiest way to reheat this is either in the microwave or on the stovetop. Heat until slightly warm.
Nutrition
Calories: 255kcal | Carbohydrates: 40g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 523mg | Potassium: 378mg | Fiber: 6g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 2mg