Description
A refreshing and vibrant Black Bean and Corn Salad that is perfect for summer gatherings or as a side dish. Packed with protein and flavor, this salad is easy to make and can be enjoyed by everyone.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- Feel free to add other ingredients like jalapeños for heat or cheese for a creamy texture.
- This salad can be made a day in advance; just add the avocado right before serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3
- Sodium: 200
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 20
- Fiber: 6
- Protein: 7
Keywords: black bean and corn salad, summer salad, vegetarian salad, easy salad recipe, healthy salad, Mexican salad