Southwest Corn and Black Bean Salad

Packed with fiber-rich black beans and antioxidant-loaded veggies, this refreshing salad supports healthy digestion and sustained energy.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (9 servings), not per serving.

• 3 cups low-sodium canned corn, drained and rinsed · 331 kcal in the whole recipe
• 2 cans (15.5 oz each) low-sodium black beans, drained and rinsed · 1057 kcal in the whole recipe
• 1 can (10 oz) diced tomatoes with green chilies · 87 kcal in the whole recipe
• 1 medium onion, chopped · 52 kcal in the whole recipe
• 3 tablespoons olive oil · 449 kcal in the whole recipe
• 1/3 cup fresh lemon juice · 21 kcal in the whole recipe
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin

Method

1. In a large salad bowl, combine the drained corn, black beans, diced tomatoes with green chilies, and chopped onion.

   

2. In a separate small bowl, whisk together the olive oil, fresh lemon juice, black pepper, and ground cumin until well blended.

   

3. Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.

   

4. Cover the bowl and refrigerate for at least 2 hours before serving to let the flavors meld beautifully.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.