Are you craving a quick, healthy, and mouthwatering side dish that'll transport your taste buds straight to Mexico? Look no further! This Skinny Mexican Bean Corn Salad is about to become your new obsession - a vibrant, zesty recipe that's not just delicious, but incredibly easy to whip up in just 10 minutes. Perfect for busy weeknights, summer barbecues, or when you want a nutritious dish that doesn't compromise on flavor, this salad is a game-changer that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Prepare all ingredients by thoroughly rinsing the black beans under cold water and draining completely. Drain the canned corn as well.
- Dice the red bell pepper into small, uniform cubes approximately 1/4 inch in size to ensure even distribution throughout the salad.
- Finely chop the red onion, making sure the pieces are small and consistent to prevent overpowering individual bites.
- Wash and chop fresh cilantro, removing any tough stems and focusing on the tender leaves.
- In a large mixing bowl, combine the drained black beans, corn, diced red bell pepper, and chopped red onion.
- Squeeze fresh lime juice directly over the bean and vegetable mixture to add brightness and acidity.
- Sprinkle chopped cilantro over the salad, gently tossing to distribute ingredients evenly.
- Season with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Cover the bowl and refrigerate for at least 15-30 minutes to allow flavors to meld together before serving.
- Before serving, give the salad a final gentle stir and taste, making any last-minute seasoning adjustments.
Tips
- Maximize Flavor: Always use fresh lime juice instead of bottled for the brightest, most authentic taste.
- Ingredient Prep Matters: Dice your vegetables uniformly to ensure each bite is perfectly balanced.
- Chill for Intensity: Let the salad rest in the refrigerator for at least 15-30 minutes to allow the flavors to meld and intensify.
- Customize Your Kick: Want more heat? Add some diced jalapeños or a dash of chili powder.
- Freshness is Key: Use fresh cilantro and rinse canned beans thoroughly to maintain the salad's crisp, clean flavor profile.
- Make Ahead: This salad actually tastes even better the next day, making it perfect for meal prep!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 6g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
