Two Bean and Corn Salad

Beans and corn have been staple foods in many cultures for centuries due to their nutritional value and versatility in various dishes.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.

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Easy

Two Bean and Corn Salad

Cooking Method: Mixing Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 15 ounce Canned black beans
• 15 ounce Canned kidney beans
• 1 cup Corn kernels
• 1 cup Red bell pepper
• 1 small Red onion
• 2 tablespoon Fresh cilantro
• 2 tablespoon Lime juice
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. Rinse and drain the canned black beans and kidney beans.
2. In a large bowl, combine the beans, corn kernels, diced red bell pepper, finely chopped red onion, and fresh cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
4. Pour the dressing over the bean mixture and toss until well coated.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

Sugars 5g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.