Black Bean and Corn Salad
Black bean and corn salad is a simple salad recipe with easy preparation and simple ingredients. For its quick preparation, it is the perfect salad for last-minute entertaining, picnics, or any other family gathering.
Servings: 6 portions, see note 7
Calories: 179
Ingredients
- 1 can black beans , cooked, drained & rinsed (14-ounces/400-milliliters)
- ⅔ cup sweetcorn , see note 1
- ½ medium onion , minced (⅔ cup)
- 1 small lemon , juice only (2 tablespoons)
- 2 roma tomatoes , see note 3 (1.5 cups)
- a handful of flat-leaf parsley , fresh, finely chopped (¼ cup)
- 1 large avocado , ripe, diced
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 2 tablespoons extra virgin olive oil , see note 5
Instructions
- In a large mixing bowl, combine all the ingredients together and give everything a good mix.
- Taste it and adjust the seasoning, if needed.
- Serve right away or chilled.
Notes
- Canned sweetcorn can be substituted with corn on the cob – 1 should be plenty, but you can surely add more. You can use either boiled or grilled! Frozen sweetcorn will also work, but you will need to cook it first.
- Lemon can be substituted with lime.
- You can use any tomatoes you like.
- Parsley can be substituted with fresh cilantro.
- Instead of extra virgin oil, you can use regular olive oil.
- Quantities of all the ingredients can be adjusted to your liking.
- This recipe should serve 6 people when served as a side (when counting with about 2/3 cup per person). You can easily double or triple this recipe if needed.
- More tips and serving suggestions can be found in the post above this recipe card.
Nutrition Facts
Black Bean and Corn Salad
Amount per Serving
Calories
179
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Sodium
102
mg
4
%
Potassium
435
mg
12
%
Carbohydrates
20
g
7
%
Fiber
7
g
29
%
Sugar
2
g
2
%
Protein
5
g
10
%
Vitamin A
266
IU
5
%
Vitamin C
17
mg
21
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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