Fresh mexican-style black bean salad
Enjoy a fresh and zesty Mexican-style black bean salad that's perfect for any occasion. This vibrant dish features black beans, sweet corn, tomatoes, red pepper, onions, and jalapeno, all tossed in a flavorful mix of vinegar, black pepper, and ground cumin, with a hint of coriander. A delicious and healthy choice for lunch, dinner, or as a party side dish!
- 10 May 2024
- Cook time 60 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
If you're craving a refreshing and flavorful dish, this Fresh Mexican-style Black Bean Salad is the perfect choice. Packed with vibrant vegetables and zesty seasonings, it's not only nutritious but also incredibly easy to prepare. This salad works great as a side dish, a topping for tacos, or even a light main course.
Ingredients:
Instructions:
- Drain and rinse the black beans.
- Drain the sweet corn.
- Dice the tomatoes.
- Dice the red bell pepper.
- Finely chop the red onion.
- Finely chop the fresh coriander leaves.
- Finely chop the jalapeño pepper. (For less heat, remove the seeds before chopping.)
- In a large mixing bowl, add the drained black beans.
- Add the drained sweet corn to the bowl.
- Add the diced tomatoes, red bell pepper, and red onion.
- Sprinkle the chopped coriander leaves over the salad.
- Add the finely chopped jalapeño pepper.
- In a small bowl, whisk together the vinegar, black pepper, and ground cumin.
- Pour the dressing over the salad mixture.
- Gently toss the salad to combine all ingredients and ensure they are evenly coated with the dressing.
- Taste and adjust seasoning if necessary (you might want to add a bit more salt, pepper, or vinegar depending on your preference).
- Let the salad sit for about 10-15 minutes to allow the flavors to blend, if you have time.
- Serve the fresh Mexican-style black bean salad as a side dish, or enjoy it on its own for a light, healthy meal.
Tips:
- Rinse and drain the canned black beans and sweet corn thoroughly to remove any excess sodium and improve the salad's flavor.
- For a spicier kick, leave the seeds in the jalapeno pepper. For a milder version, remove the seeds before dicing.
- Let the salad sit in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Add a squeeze of fresh lime juice just before serving for an extra burst of freshness.
- If you prefer a softer texture, sauté the red pepper and onion for a few minutes before adding them to the salad.
This Fresh Mexican-style Black Bean Salad is a wonderful addition to any meal. Its colorful mix of vegetables combined with the tangy dressing creates a dish that's both satisfying and nutritious. Enjoy it chilled on a hot summer day or as a unique side dish at your next gathering—either way, it's sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 12g | 30% |
| Sugar 4.11g | 4% |
| Fat | |
| Fat 1.16g | 1% |
| Saturated 0.25g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 44mg | 8% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.23mg | 18% |
| Vitamin B3 1.62mg | 10% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 110ug | 29% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 21% |
| Vitamin E 1.23mg | 8% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 3.17mg | 29% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 610mg | 18% |
| Selenium, Se 2.20ug | 4% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 1.02mg | 9% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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