Description
Black Bean Corn Salad. This vibrant salad is like a fiesta in a bowl, filled with fresh ingredients that dance together in perfect harmony. I remember the first time I made it for a summer barbecue. The sun was shining, and the laughter of friends filled the air. When I served this salad, it was an instant hit! Everyone loved the crunch of the vegetables and the zesty dressing that tied it all together.
Ingredients
Scale
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 cup fresh corn kernels (from about 2 ears) or frozen corn, thawed
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 avocado, diced
Instructions
- Prepare the vegetables by washing and chopping them.
- Combine the black beans, corn, diced red bell pepper, halved cherry tomatoes, finely chopped red onion, minced jalapeño, and chopped cilantro in a large bowl.
- Make the dressing by whisking together lime juice, olive oil, ground cumin, chili powder, salt, and pepper in a small bowl.
- Pour the dressing over the bean mixture and toss gently to combine. Fold in the diced avocado just before serving.
Notes
- Use fresh, high-quality ingredients for the best flavor.
- Let the salad chill for about 30 minutes before serving for enhanced flavor.
- Store leftovers in an airtight container for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg