Ingredients and Weight:
- 2 ears of fresh corn (about 2 cups kernels)
- 1 (15-ounce) can of black beans, rinsed and drained
- 1 red bell pepper, diced (about 1 cup)
- 1 yellow bell pepper, diced (about 1 cup)
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
N/A
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cut the kernels off the corn and add them to a large bowl.
- Add the black beans, bell peppers, red onion, cilantro, lime juice, olive oil, cumin, chili powder, salt, and black pepper to the bowl.
- Stir to combine and serve immediately or refrigerate for later.
Nutritional Information:
Per serving (1/8 of salad):
- Calories: 180
- Fat: 8g
- Carbohydrates: 25g
- Protein: 8g
- Fiber: 6g
Dish Characteristics:
- Vibrant and colorful
- Refreshing and flavorful
- Perfect for summer gatherings or as a side dish
User Comments:
- "This salad is so delicious and easy to make. It's a perfect summer staple."
- "I love the combination of sweet corn, savory black beans, and zesty bell peppers."
- "The lime juice and cilantro add a bright and refreshing flavor."
- "I've made this salad several times and it's always a hit."
- "It's a great way to use up leftover corn."
Special Precautions and Tips:
- If using fresh corn, make sure to remove the silk and husk before cutting the kernels.
- If you don't have fresh corn, you can use frozen or canned corn.
- To add some crunch, top with tortilla chips or croutons.
- For a spicier salad, add a pinch of cayenne pepper or chopped jalapeño.
- The salad can be stored in the refrigerator for up to 3 days.
