This WW Black Bean and Corn Salad is the perfect blend of fresh, vibrant ingredients and bold flavors, making it a great addition to any meal. It’s not only healthy but also incredibly easy to make, taking just a few minutes to prep. With black beans offering plant-based protein and corn adding a sweet crunch, the salad is both filling and satisfying. The dressing, made with olive oil, lime juice, and cumin, ties everything together, giving it a tangy, slightly smoky kick that elevates the flavor.
One of the best things about this salad is how versatile it is. It’s light enough to be enjoyed as a standalone dish, but it also pairs wonderfully with grilled meats, seafood, or as a topping for tacos or burrito bowls. The addition of cilantro and fresh lime juice adds a fresh, zesty twist that brightens up any meal. Plus, it’s a great make-ahead dish, allowing the flavors to meld together even more after being refrigerated for a few hours or overnight.
The WW Black Bean and Corn Salad is also incredibly adaptable. You can swap out ingredients based on what you have on hand, such as using yellow or green bell peppers instead of red, or adding a chopped jalapeño for an extra layer of heat. It’s also easy to make vegan and vegetarian-friendly, and you can adjust the recipe to suit your dietary needs. Whether you’re on a WW program or just looking for a healthy, delicious dish, this salad is a fantastic choice. It’s packed with fiber, low in calories, and full of nutrients, making it a great addition to any balanced diet.
WW Black Bean and Corn Salad
The WW Black Bean and Corn Salad is a vibrant, healthy dish that makes for a perfect side or light meal. This simple yet flavorful salad combines the natural sweetness of corn with the richness of black beans, creating a satisfying balance of textures and tastes. It’s ideal for anyone following the WW (formerly Weight Watchers) program, as it’s not only low in points but also packed with fiber, protein, and nutrients. Whether served as a refreshing summer side dish, a topping for tacos, or even as a light lunch, this salad is both versatile and delicious.
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 1 1/2 cups fresh or frozen corn)
- 1 red bell pepper, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 2 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (optional, for a little heat)
- Salt and pepper, to taste
Instructions:
- Prepare the Ingredients:
- If you’re using fresh corn, you can quickly sauté it in a little bit of olive oil for 2-3 minutes until it’s lightly charred and tender. If using frozen corn, simply thaw it before adding it to the salad. If you’re using canned corn, just drain and rinse it well.
- Drain and rinse the black beans to remove any excess sodium or preservatives from the can.
- Combine the Salad:
- In a large mixing bowl, combine the black beans, corn, chopped red bell pepper, red onion, and cilantro. Toss the ingredients gently to combine.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, lime juice, cumin, chili powder (if using), salt, and pepper. Taste and adjust the seasoning, adding more salt, pepper, or lime juice if needed.
- Toss and Serve:
- Pour the dressing over the salad and toss until everything is evenly coated. Let the salad sit for about 10-15 minutes before serving to allow the flavors to meld together.
- Serve chilled or at room temperature. It’s a great dish on its own, or you can use it as a topping for grilled chicken, tacos, or a bed for some avocado slices.
Nutrition (per serving, makes about 4 servings):
- Calories: 120 kcal
- Protein: 6g
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Net Carbs: 13g
- Sugar: 3g
- Sodium: 250mg
- Potassium: 400mg
