Photo Credit: Drizzle Me Skinny.
If you’re on Weight Watchers and craving a fresh, flavorful side dish, this Black Bean and Corn Salad is your go-to. With just 1 WW point per serving, it’s a zesty, satisfying option that won’t derail your progress. This easy-to-make salad features juicy corn, black beans, and a deliciously tangy dressing with lime, honey, cumin, and smoky paprika. It’s perfect for meal prep or as a vibrant addition to any meal. Discover why this salad quickly became a favorite and elevate your healthy eating game with this versatile recipe.
Ingredients in Corn and Black Bean Salad
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For Corn and Black Bean Salad, start with 1 can (15 oz) of corn, drained and rinsed, and 1 can (15 oz) of black beans, also drained and rinsed. Add 1 medium diced tomato, ¼ cup of finely chopped cilantro, and 1 medium diced jalapeño for a bit of heat. Include ½ cup of diced red onion and 2.5 oz of fat-free feta cheese for extra flavor. For the creamy honey lime dressing, combine ¼ teaspoon of cumin, ½ teaspoon of paprika, ½ teaspoon of garlic powder, and the juice of 1 lime. Add 1 teaspoon of honey, 1½ tablespoons of light mayo, ½ teaspoon of table salt (plus more to taste), and ¼ teaspoon of black pepper (plus more to taste). Mix all ingredients well and enjoy this fresh and flavorful salad.
Prepare Ingredients
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Rinse and drain the corn and beans, then chop the veggies.
Mix Salad and Dressing
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Combine all salad ingredients in a large bowl. Whisk dressing ingredients in a separate bowl, adjust seasonings, and fold gently into the salad.
Chill and Serve
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Serve immediately or refrigerate for 2 hours to let the flavors meld.
Variations and Substitutions
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Using Fresh or Frozen Corn: Both fresh corn on the cob and frozen corn work well. You’ll need about 1¾-2 cups of either to complete the recipe.
Save a Point: To create a zero-point side dish, swap light mayo with Greek yogurt and omit the feta cheese.
Grilled Corn and Black Bean Salad: For an extra flavor boost, char your corn by grilling or roasting it before adding it to the salad. Be sure to let it cool completely.
Mediterranean Corn and Black Bean Salad: Substitute the jalapeno with roasted red peppers, and add chopped cucumber and olives. Use vinegar instead of lime and swap cilantro for basil for a Mediterranean twist.
Make it Vegan: Use vegan mayo in the dressing, omit the cheese or use a vegan alternative, and replace honey with maple syrup to keep it vegan-friendly.
Tips and Tricks for Making Black Bean Corn Salad
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- Marinate for Maximum Flavor: Let the salad sit in the fridge for a few hours or overnight to allow the flavors to meld together. If you’re short on time, it’s still tasty right away!
- Storage Tips: Store leftover salad in an airtight container in the refrigerator for up to 5 days to keep it fresh.
- Serving Ideas: This salad pairs well with summer favorites like grilled meats and seafood. For a twist, try using it as a filling in quesadillas or as a topping for tacos. It also works great as a salsa.
- Chop Ingredients Small: To avoid a chunky texture, chop the cilantro, jalapeno, tomatoes, and onions into small pieces. This ensures that the corn and black beans remain the focal point of the dish.
