Description
This black bean and corn salad is a combination of canned black beans, rinsed beans, corn kernels, and an array of diced vegetables like red and green bell peppers, red onion, and cherry tomatoes. The salad takes about 15 minutes to prepare and serves 6 people.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) sweet corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, minced (optional for heat)
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil or extra-virgin olive oil
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Lime zest for garnish
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the black beans, corn, red and green bell peppers, jalapeño, red onion, cherry tomatoes, and avocado.
- Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, chili powder, smoked paprika, minced garlic, salt, and black pepper until well combined.
- Combine: Pour the dressing over the salad ingredients and gently toss together until everything is well coated.
- Chill and Serve: Let the salad sit for at least 20 minutes to allow the flavors to meld. Garnish with lime zest before serving.
- Prep Time: 15
- Category: Appetizer, Side Dish
- Cuisine: American, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Fat: 8
- Carbohydrates: 24
- Fiber: 8
- Protein: 7