Serves 6
128 cal · 15 min
Quick Black Bean Salad
Recipe GLPR792e0b4954cff2
A simple, fresh black bean salad that comes together in minutes. Combine tender corn kernels with protein-rich black beans and zesty salsa for a versatile side dish that works year-round. This no-cook recipe is perfect for meal prep, potlucks, or as a light accompaniment to your favorite main course.
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Ingredients
1 can low-sodium black beans, drained and rinsed (15.5 ounces)
3 cups frozen corn, thawed
1/2 cup salsa
Directions
Wash your hands thoroughly with soap and warm water.
Thaw the frozen corn by placing it in the refrigerator for several hours or overnight until completely thawed. If time is short, place the frozen corn in a microwave-safe bowl and microwave in 2-minute intervals, stirring between each interval, until fully thawed.
Drain the black beans in a colander and rinse them under cool running water until the water runs clear. This removes excess sodium and starch.
Transfer the drained and rinsed black beans to a serving bowl. Add the thawed corn and salsa, then toss gently until everything is evenly mixed and coated with the salsa.
Serve immediately as a fresh side dish, or cover and refrigerate until ready to serve.
