Skinny Mexican Bean Salad with Corn
User Reviews
4.8
Skinny Mexican Bean Salad with Corn
Description
Combining canned and rinsed black beans, kidney beans, and corn with fresh vegetables like grape tomatoes and diced red bell pepper, this salad balances soft and crisp textures. Queso fresco cheese adds a light, crumbly element, while green onions and cilantro contribute herbal freshness.
The dressing features olive oil with acidity from lime juice and apple cider vinegar, sweetened lightly with agave and seasoned with chili powder and cumin for a mild southwestern kick. Salt and pepper finish the seasoning. After tossing the ingredients with the dressing, refrigerating the salad for at least three hours allows the flavors to develop and the vegetables to soften slightly.
This salad is a colorful, refreshing side or light meal, particularly appealing during warmer weather. It keeps refrigerated for up to four days but may release some liquid over time, so stirring before serving is advisable.
Ingredients
Salad
- black beans drained and rinsed (I used no-salt added, one 15.25-ounce can
- Kidney Beans drained and rinsed (I used 50% reduced sodium, one 15.25-ounce can
- corn drained and rinsed (I used no-salt added; fresh or frozen corn may be substituted, one 15.25-ounce can
- 1 cup grape tomato halved if desired, or cherry tomato
- ¾ cup bell pepper diced small, red
- ¾ cup queso fresco diced small (another cheese may be substituted)
- ½ cup green onions sliced into thin rounds
- ⅓ cup cilantro finely minced, or to taste, fresh
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1 to 2 tablespoon agave or honey
- 1 tablespoon chili powder or to taste
- 1 teaspoon cumin or to taste
- ¾ teaspoon kosher salt or to taste
- ¾ teaspoon black pepper or to taste, freshly ground
Instructions
Salad
- To a large bowl, add all ingredients and stir to combine; set aside.
Dressing
- To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
- Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
- Cover, refrigerate for at least 3 hours to allow flavors to marry, and serve chilled.
Notes
- Store salad in an airtight container in the refrigerator for up to 4 days; liquid may accumulate but does not affect quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 460kcal | 23% |
| Carbohydrates | 68g | 23% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 15mg | 5% |
| Sodium | 1240mg | 52% |
| Fiber | 14g | 56% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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