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Skinny Mexican Bean Salad with Corn
4.8 from 75 votes

Skinny Mexican Bean Salad with Corn

This Skinny Mexican Bean Salad with Corn is a chilled blend of black and kidney beans, corn, fresh grape tomatoes, red bell peppers, queso fresco, green onions, and cilantro. Tossed in a zesty dressing made of olive oil, lime juice, apple cider vinegar, agave, chili powder, cumin, salt, and pepper, it offers a bright, tangy flavor with mild heat. The beans provide protein and texture while the fresh vegetables add crunch. The salad benefits from resting in the fridge to meld flavors before serving.

Prep Time
5 mins
Additional Time
3 hrs
Total Time
3 hrs 5 mins
Servings: 6 to 8 servings
Calories: 460 kcal
Course: Lunch
Cuisine: Mexican

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
    Cup of Yum
  1. To a large bowl, add all ingredients and stir to combine; set aside.
Dressing
  1. To a medium bowl, add all ingredients, whisk to combine, pour over salad, and toss to combine.
  2. Taste salad, check for seasoning balance, and make any necessary flavor adjustments, i.e. more salt, pepper, vinegar, honey, etc. and add as desired.
  3. 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

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%)

Nutrition Facts

Serving: 6 to 8 servings

Amount Per Serving

Calories 460

% 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.