Description
A simple black bean salad recipe with fresh sweet corn, black-eyed peas, and other fresh summer produce. Great to keep in your fridge for a week of plant-forward meals and snacks!
Ingredients
Units
Scale
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can black-eyed peas, drained and rinsed
- 1-2 ears fresh sweet corn, cut off the cob
- 2-3 green onions, sliced
- 1 red bell pepper, diced small
- 2 jalapeños, diced small (seeds removed)
- 1 bunch cilantro, finely chopped
- 1/4 cup pepitas
- Juice from 1-2 juicy limes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt, plus more to taste
Instructions
- Prep! Transfer everything except for the lime juice, olive oil, and salt to a large bowl.
- Season & stir. Add olive oil, lime juice, and salt. Stir to combine, then taste test and add more of any seasoning based on what tastes good to you. I find that I like a lot of lime! Top with more pepitas if desired. Serve with chips or pop in the refrigerator for later!
Notes
- Other add-ins we love are diced avocado, feta, and pickled red onions. For avocado, I usually add it right before serving, and only enough that we're going to eat in one sitting, so it doesn't brown in the salad in the fridge.
- Storage. Store this bean salad in an airtight container in the fridge for up to five days. This one is best fresh, so I don't recommend freezing.
- Flavor. I like a lot of lime in mine, so I usually juice two limes right away!
- Prep Time: 15 minutes
- Category: Appetizer, Lunch
- Method: Assemble
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 recipe
- Calories: 385
- Sugar: 8.1 g
- Sodium: 387.1 mg
- Fat: 6.5 g
- Carbohydrates: 61.9 g
- Fiber: 14 g
- Protein: 23.7 g
- Cholesterol: 0 mg
