Ingredients
1.5–2 cups black beans (canned or cooked from dried), drained and rinsed
2 cups corn (canned or thawed/steamed from frozen), drained
2 large tomatoes, diced (about 2 cups)
½ cup red onion, diced
¼ cup green onion, chopped
¼ cup fresh cilantro, chopped
2 tablespoons fresh lime juice, plus extra to taste
Salt and pepper to taste
Instructions
1. Prep the Veggies — Drain and rinse the black beans and corn. Dice the tomatoes and red onion, and chop the green onion and cilantro.
2. Combine Ingredients — In a large bowl, mix the black beans, corn, diced tomatoes, red onion, green onion, and cilantro.
3. Add Lime and Seasoning — Squeeze fresh lime juice over the mixture and season with salt and pepper.
4. Mix Well — Toss everything until evenly combined.
5. Chill (Optional) — For best flavor, cover and refrigerate overnight. If short on time, serve immediately.
6. Adjust to Taste — Add more lime, salt, or cilantro if desired before serving.
Notes
Drain and rinse your beans — This removes excess sodium and improves the overall flavor.
Let it chill — For maximum flavor, cover and refrigerate overnight. The ingredients meld beautifully over time.
Taste and adjust — Add more lime juice, salt, or cilantro based on your preference before serving.
Serve smart: Pair with sturdy tortilla chips or use as a topping for tacos, salads, or burrito bowls.
Using dried beans: Cook the beans until tender before using. This can enhance the flavor and reduce sodium content.
Storage: Store in an airtight container in the fridge for up to 3–4 days.
Variations: Add diced jalapeños or hot sauce for a spicy kick. Swap cilantro for parsley and add crumbled feta for a Mediterranean twist. Mix in diced mango or pineapple for a sweet-and-savory fruit fusion. Diced avocado or bell peppers also make great additions.
- Prep Time: 10
- Category: Easy Meals
- Method: No-Cook
- Cuisine: Mexican / American