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.
- Author: Nora
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Pressure Cooking
- Cuisine: Mexican
- 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
- Rinse canned black beans under cold water and drain well.
- If using fresh corn, cut kernels off two cobs; if using frozen, no need to thaw.
- Dice the red bell pepper and red onion; chop the cilantro.
- In the Instant Pot, combine black beans, corn, bell pepper, onion, cilantro, lime juice, and olive oil.
- Season with salt and pepper; gently toss to mix.
- Secure the lid of the Instant Pot and cook on high pressure for 5 minutes.
- Release pressure manually after cooking. Serve warm or chilled.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
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.