Description
A vibrant and zesty Southwest Black Bean & Corn Salad packed with fresh ingredients and bursting with flavor, perfect for sharing at gatherings or enjoying as a light meal.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) sweet corn, rinsed and drained
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Rinse and drain the black beans and corn.
- Chop the red bell pepper, red onion, cherry tomatoes, and avocado.
- Combine the black beans, corn, bell pepper, onion, cherry tomatoes, and cilantro in a large mixing bowl.
- Dress the salad with lime juice, cumin, salt, and pepper, and toss gently.
- Add the diced avocado and toss again carefully.
- Taste and adjust seasoning as desired.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Best served fresh, but can be made ahead of time. Add avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, black bean salad, corn salad, summer salad, vegan recipe