CentMenu / Lunch
Black bean and corn salad
A colorful no-cook bean salad with lime dressing and crisp sweet corn.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.12 lb (960 g) black beans
- 8.47 oz (240 g) sweetcorn
- 1 red bell pepper
- 0.5 red onion
- 1 lime
- 1¾ tbsp (25 ml) sunflower oil
- 1 tsp (2 g) ground cumin
- ½ tsp (3 g) salt
- 0.35 oz (10 g) fresh cilantro (optional)
Let’s cook
Drain and rinse 2.12 lb (960 g) black beans and 8.47 oz (240 g) sweetcorn; finely dice 1 red bell pepper and 0.5 red onion.
Squeeze 1 lime and whisk the juice with 1¾ tbsp (25 ml) sunflower oil, 1 tsp (2 g) ground cumin and ½ tsp (3 g) salt; toss with the beans and vegetables.
If using, chop 0.35 oz (10 g) fresh cilantro (optional) and scatter over the salad.