Skinny Mexican Bean Salad with Corn
Two kinds of beans, juicy corn and tomatoes, crisp peppers, and green onions are tossed in a lime-chili-cumin vinaigrette that’s perfectly light. Great for summertime potlucks, picnics, lunch, or a meatless dinner
Servings: 6 to 8 servings
Calories: 460cal
Ingredients
Salad
- 1 15.25-ounce can black beans drained and rinsed (I used no-salt added)
- 1 15.25-ounce can dark kidney beans drained and rinsed (I used 50% reduced sodium)
- 1 15.25-ounce can corn drained and rinsed (I used no-salt added; fresh or frozen corn may be substituted)
- 1 cup grape or cherry tomatoes halved if desired
- ¾ cup red bell peppers diced small
- ¾ cup queso fresco diced small (another cheese may be substituted)
- ½ cup green onions sliced into thin rounds
- ⅓ cup fresh cilantro finely minced, or to taste
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 freshly ground black pepper or to taste
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
- Salad will keep airtight in the fridge for up to 4 days, noting more liquid will collect as time passes.
Nutrition
Serving: 1 | Calories: 460cal | Carbohydrates: 68g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 15mg | Sodium: 1240mg | Fiber: 14g | Sugar: 20g
