Southwest Black Bean Salad
A colorful, fiber-packed black bean salad with corn, peppers, and a smoky lime dressing.
Sodium note
Rinsing canned beans and using no-salt-added corn cuts sodium dramatically, while lime and cumin deliver bold southwest flavor.
Ingredients
- 2 (15-ounce) cans no-salt-added black beans, drained and rinsed
- 1 1/2 cups no-salt-added corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper, to taste
Method
- 1
In a large bowl, combine the black beans, corn, bell pepper, jalapeño, red onion, and cilantro.
- 2
In a small bowl, whisk together the lime juice, olive oil, cumin, and smoked paprika.
- 3
Pour the dressing over the bean mixture and toss well to combine.
- 4
Season with black pepper and let sit 10 minutes before serving to let the flavors develop.
Nutrition (estimated, per serving)
- Calories
- 230
- Protein
- 9g
- Carbs
- 34g
- Fat
- 7g
- Sodium
- 20mg
Nutrition and sodium information is an estimate only and will vary based on ingredients, brands, serving sizes and preparation methods. Always check the labels on the products you buy.
Substitutions
- Swap black beans for pinto or kidney beans.
- Use frozen corn thawed under warm water if fresh isn't in season.
- No jalapeño? Use a pinch of crushed red pepper flakes instead.
Tips
- This salad is even better the next day—make it ahead for meal prep.
- Serve it as a side, a taco filling, or scooped up with no-salt tortilla chips.
- For extra heat, leave some jalapeño seeds in.
New to cooking without salt? Start with our beginner guide and 25 ways to add flavor without salt.
