Description
A refreshing and easy-to-make Black Bean and Corn Salad that’s perfect as a side dish or a light main course. Packed with flavor from canned beans, corn, and a zesty vinaigrette.
Ingredients
- 1 (15 ounce) can black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 avocado – peeled, pitted, and diced
- 1 red bell pepper, chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 red onion, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place black beans, corn, avocado, bell pepper, cilantro, and red onion in a large bowl.
- In a separate small bowl, whisk together lime juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
Notes
- Use fresh corn if it’s in season for a sweeter flavor.
- For added heat, include chopped jalapeño or a dash of hot sauce.
- Best served chilled and consumed within 1-2 days for freshness.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
