Skinny Mexican Bean Salad with Corn
A vibrant bean salad combining hearty black and kidney beans with sweet corn, juicy tomatoes, crisp bell peppers, and creamy queso fresco, tossed in a zesty lime dressing.
Ingredients
For the Salad
- 1 can black beans, drained and rinsed Provides a hearty base and a rich source of protein and fiber.
- 1 can dark kidney beans, drained and rinsed Adds a robust flavor and complements the texture.
- 1 cup sweet corn Offers sweetness and color.
- 1 cup grape or cherry tomatoes, halved Introduces juiciness and tang.
- 1 medium red bell pepper, diced Contributes a crisp bite and vibrant color.
- 1 cup queso fresco, crumbled Adds creaminess and a mild flavor.
- 2 stalks green onions, sliced Provides a subtle sharpness.
- 1/4 cup fresh cilantro, chopped Brings a fresh, herbaceous note.
For the Dressing
- 1/4 cup olive oil Provides a rich base for the dressing.
- 2 tablespoons lime juice Adds tang and brightness.
- 1 tablespoon apple cider vinegar Contributes acidity and depth.
- 1 tablespoon agave or honey Offers a touch of sweetness.
- 1 teaspoon chili powder Infuses warmth and smokiness.
- 1 teaspoon cumin Adds earthy undertones.
- 1/2 teaspoon kosher salt Balances flavors.
- 1/4 teaspoon freshly ground black pepper Adds subtle heat.
Instructions
Preparation
- In a large bowl, add all salad ingredients and stir to combine; set aside.
- In a medium bowl, add all dressing ingredients and whisk to combine.
Assembly
- Pour the dressing over the salad and toss to combine.
- Check for seasoning balance and adjust as necessary.
- Cover and refrigerate for at least 3 hours to allow flavors to meld.
- Enjoy the salad chilled for the best flavor and texture.
Notes
For optimal flavor, allow the salad to chill longer, ideally overnight. To enhance spice, add diced jalapeños or hot sauce.