Ingredients
Scale
- 15 oz can Black Beans, rinsed and drained well
- 1 cup Corn (fresh, frozen, or canned)
- 1 whole Red Bell Pepper, diced into small cubes
- 1/2 cup Red Onion, finely minced
- 1/2 cup Cilantro, finely chopped
- 3 tbsp Lime Juice, freshly squeezed
- 2 tbsp Olive Oil, extra virgin preferred
- 1 tsp Cumin
Instructions
- Drain the black beans and corn thoroughly under cold water, then pat dry to prevent a watery texture.
- Dice the red bell pepper and red onion into uniform, small pieces, and finely chop the fresh cilantro.
- Place all prepared vegetables and beans into a large mixing bowl.
- In a separate small container, whisk together the olive oil, lime juice, and cumin.
- Pour the dressing over the bean mixture and fold gently using a spatula until fully coated.
- Taste and adjust salt or pepper before serving.
Notes
Chill for at least 30 minutes before serving to let the lime juice and cumin penetrate the vegetables. Store in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Tex-Mex
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
