Description
This Black Bean and Corn Salad is a vibrant and flavorful dish that is perfect for summer gatherings. It’s packed with protein and fiber, making it a satisfying and healthy side dish or light meal.
Ingredients
Black Bean and Corn Salad:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the black beans, corn, diced bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Gently fold in the diced avocado just before serving.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
- For extra heat, add a chopped jalapeño or a pinch of cayenne pepper.
- This salad pairs well with grilled meats, tacos, or tortilla chips.
- It can be made a few hours ahead—just add the avocado right before serving to keep it fresh.
