Description
A vibrant and refreshing salad packed with black beans, corn, and colorful vegetables, perfect for any occasion.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can corn, drained (or fresh corn on the cob)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced (optional)
- Juice of 2 limes
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Prep your ingredients by gathering and rinsing them as needed.
- Chop the red bell pepper and red onion into small, even pieces.
- Slice the cherry tomatoes in halves or quarters.
- Combine in a large mixing bowl: black beans, corn, red bell pepper, red onion, and cherry tomatoes.
- Add diced avocado if using, ensuring to maintain its shape.
- Make the dressing by whisking together lime juice, cumin, salt, and pepper in a small bowl.
- Drizzle the dressing over the salad and mix gently.
- Taste the salad and adjust lime juice, salt, or pepper as needed.
- Chill in the fridge for about 30 minutes to enhance flavors before serving.
Notes
Add ingredients like grilled chicken or quinoa to turn this salad into a filling main dish. This salad can be made ahead of time, but add the avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: black bean salad, corn salad, vegetarian salad, fresh salad, easy recipe