Black Bean Corn Salad
This easy black bean and corn salad tastes like summer! Use fresh or frozen corn to make this light, fast, and delicious healthy summer side.
Foto: Well Plated
Ingredients
- 2 cups corn kernels (from 4 to 5 ears, or frozen corn kernels*)
- 1 14 -ounce can reduced sodium black beans (rinsed and drained)
- 1 pint cherry or grape tomatoes (halved)
- 1/2 cup chopped fresh mint (basil, parsley, or cilantro (or a mix!)**)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice (from about 1 lime***)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 ounces feta cheese (crumbled (about 1 cup), divided)
Steps
-
Place your corn kernels in a large mixing bowl. If using fresh kernels, include any of the milk that comes off the cob. If using frozen corn, you don't even need to thaw it all the way first.
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To the bowl, add the black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
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Stir to combine, then taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
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If time allows, place in the refrigerator to set for 15 minutes. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
π° Cost Estimate
π Price Breakdown (22% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| corn kernels | 2 cups | - | - |
| -ounce can reduced sodium black beans | 1 | Rp 12.000/kg | Rp 1.200 |
| pint cherry or grape tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| chopped fresh mint | 0.5 cup | - | - |
| extra-virgin olive oil | 2 tablespoons | - | - |
| lime juice | 2 tablespoons | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| ground black pepper | 0.25 teaspoon | - | - |
| feta cheese | 4 ounces | - | - |
*Estimated market prices, may vary by region


















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