Black Bean and Corn Salad: A Zesty, Easy Crowd-Pleaser
A refreshing and vibrant salad perfect for any gathering, loaded with protein and flavor.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup sweet corn, fresh or canned
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- In a large bowl, combine black beans, corn, bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, and salt.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- For extra flavor, consider adding diced jalapeños for heat.
- This salad can be served on its own or as a side dish.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Black Bean and Corn Salad, Salad Recipe, Easy Salad