Ready for a whole new salad concept? Try this Southwestern Bean and Corn Salad recipe! Corn, black beans, and red bell pepper combine for a colorful and healthy salad that will have light up any dinner table. With fresh scallions, lime, and cilantro, this Southwest flavor will make your taste buds sing!
Southwestern Bean and Corn Salad
4
20
minutes0
minutesThis salad is perfect for those who are looking for a colorful and healthy dish to brighten up their dinner table.
Ingredients
1 (15-ounce) can dark red kidney beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn
1/2 cup chopped onion
4 cloves garlic, minced
1 chopped red bell pepper
1/4 cup chopped scallions
2 tablespoons chopped fresh cilantro
1/4 cup olive Oil
3 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (more or less to taste)
Salt and pepper to taste
Directions
- Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro.
- Stir gently to mix well. In a small bowl whisk together the olive Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again.
- Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving. Enjoy!
To make the Southwestern Bean and Corn Salad, I gathered the ingredients: corn kernels, black beans, red bell pepper, scallions, lime, and cilantro.
Next, I drained and rinsed the black beans and added them to a large mixing bowl. I diced the red bell pepper into small pieces and added it to the bowl as well.
To add a burst of freshness and flavor, I thinly sliced the scallions and chopped the cilantro leaves. These ingredients added a delightful crunch and a hint of oniony taste to the salad.
In a separate bowl, I squeezed the juice of fresh lime and whisked it with olive oil, salt, pepper, and any additional seasonings or spices that I desired. This dressing added a tangy and zesty element to the salad.
Once the dressing was ready, I poured it over the black beans, corn, red bell pepper, scallions, and cilantro in the mixing bowl. I gently tossed everything together until all the ingredients were coated with the dressing.
To let the flavors meld together, I refrigerated the salad for about an hour to allow the ingredients to marinate and develop even more deliciousness.
When it was time to serve the Southwestern Bean and Corn Salad, I was delighted by the colorful presentation and the enticing aroma. The combination of sweet corn, creamy black beans, crunchy bell pepper, and the freshness of lime and cilantro created a perfect balance of flavors.
This salad is not only visually appealing but also incredibly satisfying. It makes for a great side dish at any gathering or can be enjoyed as a light and healthy meal on its own.
I highly recommend trying this Southwestern Bean and Corn Salad recipe if you’re looking to add a burst of Southwest flavors to your salad game. It’s a true delight for the taste buds!