Easy Corn and Black Bean Salad Recipe
This Easy Black Bean and Corn Salad recipe has a delicious Mexican spin on it–we added mango for sweetness, chickpeas for extra protein, and just a bit of spices to make the flavors pop!
Servings: 8
Calories: 125kcal
Equipment
- Kitchen Knife
Ingredients
- 1 can corn, canned I used a drained 15.5 oz can. You can also use frozen corn.
- 1 can black beans low sodium, rinsed and drained
- 1 can chickpeas low sodium, rinsed and drained
- 2 small tomato diced
- 1 can diced green chiles I used a 4 oz. can. You can use fresh if you'd like!
- ½ large red onion diced
- 1 bell pepper I used yellow, you can use any color you like
- 2 stalks celery diced
- 1 small mango diced into small chunks
- ½ tsp ground cumin
Instructions
- Drain and rinse the canned corn, beans, and chickpeas. 1 can corn, canned 1 can black beans 1 can chickpeas
- Chop the vegetables and mango. 2 small tomato 1 can diced green chiles ½ large red onion 1 bell pepper 2 stalks celery 1 small mango
- Add cumin and combine all of the ingredients in a large bowl and mix well. ½ tsp ground cumin
Nutrition
Calories: 125kcal | Carbohydrates: 24g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 336mg | Fiber: 7g | Sugar: 6g | Vitamin A: 764IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 2mg