Quick Corn & Bean Salad

by Experience Momentum Nutrition

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Ingredients for the Salad:

  • 1 (15-ounce) can of corn, drained and rinsed 
  • 1 (15-ounce) can black beans, drained and rinsed 
  • 1 (15-ounce) can chickpeas, drained and rinsed 
  • 1 cup loosely packed fresh cilantro leaves, chopped 
  • 1 green bell pepper, chopped into small pieces 
  • 1 red bell pepper, chopped into small pieces 
  • ½ red onion, chopped into small pieces 
  • 1 jalepeno or serrano chile pepper, seeded and finely chopped 
  • 1 teaspoon salt 
  • Freshly ground black pepper, to taste 

Ingredients for the Dressing:

  • ½ cup freshly squeezed lime juice (about 2 large or 4 small limes) 
  • 2 teaspoons salt 
  • 1 teaspoon red wine vinegar 
  • 1 teaspoon ground cumin 
  • Pinch of chili powder 
  • 2 cloves garlic, pushed through a press and/or finely minced 
  • ¼ cup extra virgin olive oil 
  • Optional: hot sauce 


  1. In a large mixing bowl, combine corn, beans, chickpeas, cilantro leaves, bell peppers, onions, and jalepeno pepper. Season with salt and pepper, to taste. Stir to combine. 
  2. In a smaller mixing bowl, whisk together the ingredients for the dressing (lime juice, salt, vinegar, cumin, chili powder, garlic, olive oil, and hot sauce if using).  
  3. Pour the dressing over the salad and toss to coat evenly. Serve immediately, or can be stored in the refrigerator for up to a week. 

RD Tip: This salad can be eaten by itself, or try it on a bed of salad greens or mixed with brown rice.

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