This zesty one-point Black Bean and Corn Salad is a must-try Weight Watchers recipe. Ever since making it, I’ve just been thinking about the next opportunity when I can enjoy it again. I’m always looking for new side dish recipes that I can enjoy with my meals, especially healthy options. So, I decided to put my own twist on a healthy black bean and corn salad that I could pair with various dishes. I wanted something simple, versatile, and delicious, and let me tell you, it surely met up to those standards. Which is why I’m sharing it with you today!
This salad is like a dream. The corn is juicy and perfectly complements the black beans. From the citrusy lime juice to the sweet honey, earthy cumin, and smoky paprika, the dressing is purely delicious. And let’s not forget that it has light mayo in it, which instantly adds creaminess and richness. Meanwhile, the fresh onion, tomato, and cilantro add flavor and lightness. Honestly, though, one of my favorite parts is the fat-free feta cheese.
I personally used canned corn and black beans, accompanied by fresh ingredients. However, you can always use frozen or fresh corn, as well as take the time to cook dried beans. On the other hand, to make it even easier, you can use use your own shortcuts, like using bottled lime juice or buying pre-chopped red onion (although you only need ½ cup anyways, so it shouldn’t take you long at all to chop it!). Whichever way you go about it, you’ll love the combination of ingredients and how flavorful this refreshing black bean salad is.
Why You Should Try This Recipe
- It’s delicious! The dressing for this simple black bean and corn salad is so incredibly savory and rich. It highlights the best qualities in the beans and vegetables! You won’t be able to get enough of it.
- Great for meal prep. Although this is perfect for cookouts or other gatherings, it is also suitable for meal prep. You can make it at the beginning of the week and use it as a side for your lunches throughout the week.
- It’s healthy. Packed with protein, fiber, and iron, this light and nutritious dish will help fuel you to get you through your day. It doesn’t leave you feeling heavy, but it does leave you feeling satisfied!
Recipe Overview
- Serving Size: about ½ cup (179g)
- Number of Servings: 6
- Time to Prep: 20 minutes
- WW Points Per Recipe: 1 WW point per serving, 6 WW points for the entire recipe (Click here to view the recipe for black bean and corn salad in the WW app. WW login is required)
Ingredients in Corn and Black Bean Salad
Salad Components
- 1 15 oz can Corn, drained and rinsed
- 1 15 oz can Black beans, drained and rinsed
- 1 medium Tomato, diced
- ¼ cup Cilantro, finely chopped
- 1 medium Jalapeno, diced
- ½ cup Red onion, diced
- 2.5 oz Fat-free feta cheese
Creamy Honey Lime Dressing
- ¼ tsp Cumin
- ½ tsp Paprika
- ½ tsp Garlic powder
- Juice of 1 lime
- 1 tsp Honey
- 1 ½ tbsp Light mayo
- ½ tsp Table salt, plus more to taste
- ¼ tsp Black pepper, plus more to taste
Instructions for making Black Bean and Corn Salad
- As preparation, rinse and drain the corn and beans. Chop the veggies.
- In a large bowl, combine all of the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Taste the dressing and adjust the seasonings, then fold it gently into the salad mixture.
3. Serve immediately or allow it to rest in the refrigerator for 2 hours before serving so the flavors can meld.
Variations and Substitutions
- Using Fresh or Frozen Corn: You can also use fresh corn on the cob or frozen corn. You’ll need about 1¾-2 cups to get the job done.
- Save a Point: To make this a zero-point side dish, replace the light mayo with Greek yogurt and leave out the feta cheese.
- Grilled Corn and Black Bean Salad: For a deeper flavor, you can char your corn either by grilling it or roasting it beforehand. Allow it to cool completely before using it in the recipe.
- Mediterranean Corn and Black Bean Salad: Replace the jalapeno with roasted red peppers and add chopped cucumber and olives. You can also use some type of vinegar instead of lime and basil instead of cilantro! Yum.
- Make it Vegan: Use a vegan Mayo in the dressing and either omit the cheese entirely or use a vegan cheese in its place. You’ll also need to use a different sweetener besides honey, such as maple syrup.
Tips and Tricks for Making Black Bean Corn Salad
- Allow it to marinate for maximum flavor! As this salad sits in the fridge, all of the flavors will marry, and it will taste even better than if you ate it immediately. However, if you’re in a rush, no worries; It is still delicious either way.
- How to store corn and black bean salad: Transfer any extra salad to an airtight container with a fitting lid and keep it in the refrigerator for up to 5 days.
- Serving Ideas: Use this as a side dish to your favorite summer food favorites. It honestly is incredible with all sorts of meat and seafood. However, if you have extra, you can get creative with it too. I like to put a little bit of it in my quesadillas or use it as a taco topping sometimes! You can basically use it like a salsa too.
- Don’t chop the ingredients too big. You don’t want this to be too chunky. Make sure to chop the cilantro, jalapeno, tomatoes, and onions into small pieces. You want the corn and black beans to be the star of the show.
Related Recipes
Weight Watchers Black Bean and Corn Salad
Ingredients
Salad Components
- 1 15 oz can Corn, drained and rinsed
- 1 15 oz can Black beans, drained and rinsed
- 1 medium Tomato, diced
- ¼ cup Cilantro, finely chopped
- 1 medium Jalapeno, diced
- ½ cup Red onion, diced
- 2.5 oz Fat-free feta cheese
Creamy Honey Lime Dressing
- ¼ tsp Cumin
- ½ tsp Paprika
- ½ tsp Garlic powder
- Juice of 1 lime
- 1 tsp Honey
- 1 ½ tbsp Light mayo
- ½ tsp Table salt, plus more to taste
- ¼ tsp Black pepper, plus more to taste
Instructions
- As preparation, rinse and drain the corn and beans. Chop the veggies.
- In a large bowl, combine all of the salad ingredients. In a separate bowl, whisk together the dressing ingredients.
- Taste the dressing and adjust the seasonings, then fold it gently into the salad mixture.
- Serve immediately or allow it to rest in the refrigerator for 2 hours before serving so the flavors can meld.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
