Fresh mexican-style black bean salad
This Fresh Mexican-style Black Bean Salad combines black beans, sweet corn, and vibrant vegetables, dressed with a zesty vinegar mix. It's quick to prepare and perfect as a side or light main dish.
Cook time 60 min
Prep time 10 min
Ingredients:
2 cans black beans1 can sweet corn
2 tomatoes
1/4 cup red pepper
1/4 cup onion
1/4 cup onion
1 tsp coriander leaves
1 jalapeno pepper
4 tbsp vinegar
1 tsp black pepper
1/2 tsp ground cumin
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.
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.
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.
Fresh mexican-style black bean salad FAQ:
This black bean salad can be stored in the refrigerator for up to 3-5 days. Store it in an airtight container to maintain freshness. The flavors will continue to meld as it sits.
Yes, you can use dried black beans. You'll need to soak and cook them first, which usually takes several hours. Make sure to drain and rinse them before adding to the salad.
If you're looking for a milder option, consider using a bell pepper or poblano pepper instead of jalapeño. You can also simply reduce the amount of jalapeño used or leave it out entirely.
A large mixing bowl is recommended for this salad to comfortably combine all the ingredients without spilling. A capacity of at least 3-4 quarts should work well.
This black bean salad is already vegan-friendly as it does not contain any animal products. Simply ensure that the vinegar used is also vegan, which most standard vinegars are.
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.
Nutrition per serving
6 ServingsCalories 180kcal
Protein 10g
Carbohydrates 33g
Fiber 12g
Sugar 4.11g
Fat 1.16g
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