Description
A quick and refreshing salad perfect for hot days, combining black beans, corn, and fresh vegetables.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1.5 cups corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/4 to 1/3 cup red onion, finely chopped
- 1 cup cherry tomatoes, halved (optional)
- 1 small jalapeno, finely chopped (optional)
- A small handful of fresh cilantro, chopped
- 1 avocado, diced (added right before serving)
- 3 tablespoons olive oil
- 2 to 3 tablespoons fresh lime juice
- 1 small garlic clove, grated or minced
- 1/2 teaspoon cumin
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
Instructions
- Rinse the black beans really well.
- Prep the veggies: dice your pepper, onion, and jalapeno if using it; halve the tomatoes; chop cilantro.
- Add everything to a big bowl except the avocado.
- Whisk the dressing in a small cup or bowl and taste it.
- Pour dressing over the salad and toss well. Let it sit for 10 to 15 minutes if you have time.
- Add avocado right before serving and toss gently.
Notes
For optimum freshness, add avocado and cilantro just before serving. The salad can be made ahead without these ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
