Description
A refreshing and vibrant salad made with black beans, sweet corn, and fresh vegetables, perfect as a side dish or light meal.
Ingredients
Units
Scale
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups fresh or frozen corn kernels (thawed if frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 10–15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use grilled corn for extra flavor.
- Add a diced jalapeño for a spicy kick.
- This salad can be made a few hours in advance, but add avocado just before serving to prevent browning.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg