Description
A refreshing black bean and corn salad, perfect for summer gatherings.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup bell peppers (mixed colors), diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes (about 4 tbsp)
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 avocado, diced (optional)
Instructions
- Rinse and drain black beans and corn in a colander.
- Chop cherry tomatoes, red onion, bell peppers, and cilantro into small pieces.
- In a large bowl, combine the black beans, corn, tomatoes, onion, bell peppers, and cilantro.
- In a separate bowl, whisk together lime juice and olive oil; season with salt and pepper.
- Pour the dressing over the veggie mixture and stir gently until well combined. Let sit for about 15 minutes to allow flavors to meld.
- Just before serving, fold in diced avocado gently.
Notes
- For added flavor, let the salad marinate for a few hours before serving.
- This salad can be served chilled or at room temperature.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg