Black Bean and Corn Salad
A simple salad with black beans, corn, tomatoes and red onions mixed into a quick salsa ranch dressing that everyone is going to love.
Servings: 6 servings
Calories: 299kcal
Ingredients
- 15 ounces black beans rinsed and drained
- 14.4 ounces frozen corn or one can, drained
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon ranch dressing mix
- 1 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons salsa
- juice from 1/2 lime
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup Cotija cheese or grated Parmesan
- 1/4 cup chopped cilantro
Instructions
- Place rinsed black beans in a bowl.
- Bring about an inch of water to a boil in a skillet and add corn. Cook for about 3 minutes until corn is no longer frozen. Drain and rinse under cold water. Drain well and add to beans.
- In another bowl combine sour cream, mayonnaise, ranch dressing mix, garlic, salt, pepper, salsa and lime juice.
- Add tomatoes and onion and cilantro to beans and corn.
- Pour dressing over and mix well.
- Sprinkle cheese over the top and garnish more with cilantro if desired.
- Serve immediately or cover with plastic wrap and refrigerate until ready to serve, up to 2 days.
Notes
Salad can be stored up to 2 days in an airtight container in the refrigerator.
Nutrition
Serving: 1g | Calories: 299kcal | Carbohydrates: 43g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 539mg | Fiber: 9g | Sugar: 10g