Mexican Corn and Black Bean Salad
Servings: 12
Easy Mexican corn and black bean salad with zucchini and red pepper. Three preparation paths: a 10 minute raw version, a roasted vegetable version, or a grilled vegetable version. Serves hot or cold.
Ingredients
- 15 ounces black beans, canned
- 15 ounces corn, canned
- 1 large zucchini, diced
- 2 large red bell pepper, diced
- ¼ cup chopped red onion
- 2 tablespoons apple cider vinegar
- 1 teaspoon cayenne pepper, to taste
- 1 teaspoon salt, to taste
- teaspoon chili powder, to taste
Instructions
- Rinse the black beans and corn and drain.
- Place all ingredients into a large mixing bowl and stir to combine.
- Can be served at room temperature or chilled.
Notes
For the easiest roasted vegetable version, toss the diced zucchini and red bell pepper with a drizzle of olive oil, salt and pepper. Roast at 425°F for 18 to 22 minutes until starting to caramelize. Let cool slightly before mixing with the rest of the ingredients. Serve warm or chilled. For my favorite version, grill the zucchini halves, 2 whole corn ears and the red peppers until charred. Peel the charred skin from the red pepper and dice, dice the zucchini and use a knife to cut the grilled corn from the cob then mix with the remaining ingredients.
Nutrition
Calories: 85kcalCarbohydrates: 16gProtein: 5gFat: 1gFiber: 5gNet Carbohydrates: 12g