Mexican Black Bean & Corn Salad
A refreshing and healthy vegetarian Mexican salad featuring black beans, corn, fresh vegetables, and a zesty lime dressing, naturally sweetened with monk fruit.
Ingredients
- 15 ounce canned black beans rinsed and drained
- 1.5 cup frozen corn thawed
- 0.5 cup red bell pepper diced
- 0.25 cup red onion finely chopped
- 0.25 cup fresh cilantro chopped
- 3 tablespoon lime juice freshly squeezed
- 2 tablespoon olive oil extra virgin
- 1 teaspoon monk fruit sweetener
- 0.5 teaspoon cumin ground
- 0.25 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper ground
Instructions
- In a large bowl, combine the rinsed and drained black beans, thawed corn, diced red bell pepper, finely chopped red onion, and chopped fresh cilantro.
- In a small bowl, whisk together the lime juice, olive oil, monk fruit sweetener, ground cumin, chili powder, salt, and black pepper until well combined.
- Pour the dressing over the black bean and corn mixture. Toss gently to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 15-20 minutes to allow the flavors to meld. This step is optional but recommended for best taste.
- Serve chilled as a side dish, light lunch, or a topping for other Mexican-inspired meals.
Notes
For an added creamy texture, mix in diced avocado just before serving. This salad is excellent served chilled. It pairs wonderfully with tortilla chips, as a topping for tacos, or alongside grilled proteins. Adjust chili powder to your preferred spice level.