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Corn and Black Bean Salad with tomatoes
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5 from 2 votes

Corn and Black Bean Salad

Corn and black bean salad is simple to make, packed with protein, and so flavorful!
Prep Time10 minutes
Refrigerate1 hour
Total Time1 hour 10 minutes
Course: Salad, Side Dish
Cuisine: American, Tex-Mex
Servings: 8
Author: Holly

Equipment

Ingredients

  • 1 (15 ounce can) canned black beans drained and rinsed
  • 15 ounces corn (1 can) or 1 ½ cups frozen corn (thawed)
  • 1 cup fresh pico de gallo or chunky salsa
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • salt to taste

Instructions

  • In a large bowl combine black beans, corn, pico de gallo, olive oil, and lime juice. Cover and refrigerate for 1 hour or overnight.
  • Taste and season with salt as desired before serving.

Notes

  • Makes 4 cups of salad.
  • Leftovers will keep in the refrigerator for up to 3 days. 

Nutrition

Calories: 132kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 490mg | Potassium: 228mg | Fiber: 4g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg