Description
A refreshing and colorful Black Bean and Corn Salad that’s perfect for summer gatherings or as a healthy side dish. Packed with protein, fiber, and vibrant flavors, this salad is a crowd-pleaser.
Ingredients
Scale
Salad:
- 2 cups canned black beans, rinsed and drained
- 2 cups corn kernels, fresh, frozen, or canned
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 avocado, diced
- ¼ cup fresh cilantro, chopped
Dressing:
- juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- salt and black pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix together black beans, corn, bell pepper, onion, jalapeño, avocado, and cilantro.
- Prepare Dressing: In a small bowl, whisk lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Toss: Pour the dressing over the salad and gently toss to combine.
- Chill: Refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
- For extra flavor, char the corn before adding.
- This salad pairs well with grilled meats or as a dip with tortilla chips.
- To prevent avocado browning, add it just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mexican, Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
