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Instant Pot Black Bean and Corn Salad

Instant Pot Black Bean and Corn Salad is a vibrant, flavor-packed dish perfect for summer gatherings or quick weeknight meals.

Ingredients

Scale
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup fresh corn kernels (or 1 cup frozen corn)
  • 1 medium red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse canned black beans under cold water and drain well.
  2. If using fresh corn, cut kernels off two cobs; if using frozen, no need to thaw.
  3. Dice the red bell pepper and red onion; chop the cilantro.
  4. In the Instant Pot, combine black beans, corn, bell pepper, onion, cilantro, lime juice, and olive oil.
  5. Season with salt and pepper; gently toss to mix.
  6. Secure the lid of the Instant Pot and cook on high pressure for 5 minutes.
  7. Release pressure manually after cooking. Serve warm or chilled.

Nutrition

Keywords: For added creaminess, include diced avocado. Substitute black beans with kidney beans for a different flavor profile. Letting the salad sit for at least 30 minutes before serving enhances the flavors.