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–+ servings
A big spoonful of black bean and corn salad

No Cook Black Bean & Corn Salad

Super simple, no cooking required and infinitely customizable! Simple cold salads like this are a corner stone to our family meal prep.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4
Course: lunch
Cuisine: American, Mexican
Calories: 391
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can black beans strained
  • kernels from an ear of corn or ⅔ of a can
  • 1 cup white onion diced
  • 1 cup red bell pepper, diced
  • 1 ½ cups diced cherry tomatoes
  • ¼ cup cilantro rough chop
  • ½ cup queso fresco or another crumbly white cheese like feta
  • ¼ cup extra virgin olive oil
  • juice from 2 whole limes
  • 1 tbsp aleppo pepper
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tbsp sweet paprika
  • salt and pepper to taste

Method
 

  1. In a large bowl, combine black beans, corn, onion, peppers, tomatoes, cilantro, cheese, aleppo pepper, cumin, garlic powder, paprika, lime juice and olive oil. Mix everything together and season to taste with salt and pepper (add more lime juice if desired).
  2. Serve by itself, as a side or use it as a filling for something like a quesadilla or empanada! Keep the leftovers in an airtight container in the refrigerator for 4-5 days.

Nutrition

Calories: 391kcalCarbohydrates: 40gProtein: 13gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 11mgSodium: 636mgPotassium: 633mgFiber: 11gSugar: 11gVitamin A: 1720IUVitamin C: 11mgCalcium: 176mgIron: 4mg

Notes

  • For a vegan version of this, sub for a crumbly vegan cheese or omit the cheese altogether
  • Add a roasted poblano pepper for some smokey heat.

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