This salad rocks the day you make it but left overnight, the lime, cilantro and onion develop and deepen even more and… well… YUM! Perfect if you have a gathering or potluck and you need a side dish that you can prepare ahead of time. Sometimes I make this for lunch and add chopped avocado. If you opt for the avocado, be sure to add it right before you serve so that it doesn’t brown. Fresh and flavorful, this salad is an easy and healthy addition to any meal.
Black Bean, Corn, Tomato Mexican Salad
- 15 ounce can black beans (drained and rinsed)
- 15 ounce can sweet whole kernel corn (drained)
- 2 cups sliced grape tomatoes
- 3 chopped green onions
- 1/4 cup diced red onion
- 1/3 cup chopped cilantro
- juice from 1 lime
- juice from 1/2 lemon
- 1/8 teaspoon coarse garlic salt
- 2 pinches black pepper
- 1/8 teaspoon chili powder
- 1 teaspoon olive oil
- 1/2 cup crumbed feta
In a large bowl combine the beans (do not forget to drain and rinse them!), corn, tomatoes, onions and cilantro.
In a small bowl gently whisk together the lime and lemon juice, salt, pepper, chili powder and oil.
Pour the lime juice mixture into the bigger bowl and mix together.
Stir in feta cheese and refrigerate until ready to serve. This salad is best served cold and is even better the next day. I like to serve this as a side to grilled meats or as a light lunch with sliced avocado and chips.
Nutrition Facts Servings 11 1/2 cup) Amount Per Serving (Calories 84 Total Fat 2g Saturated Fat 1g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 4mg Sodium 303mg Potassium 36mg Total Carbohydrate 13g Dietary Fiber 4g Sugars 6g Protein 5g