Description
A refreshing corn and black bean salad, perfect for summer with vibrant flavors and healthy ingredients.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, diced red bell pepper, finely chopped red onion, and chopped cilantro.
- In a separate small bowl, whisk together the juice of 2 limes, olive oil, apple cider vinegar, ground cumin, salt, and pepper.
- Pour the dressing over the salad mixture in the large bowl and toss gently to combine.
- Fold in the diced avocado right before serving.
- Enjoy your Corn and Black Bean Salad chilled or at room temperature.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add avocado just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg