Name: Black Bean and Corn Salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 2 (15 oz) cans black beans, rinsed and drained; 2 cups fresh or frozen corn kernels, thawed if frozen; 1 large red bell pepper, diced; 1/2 red onion, finely diced; 1 jalapeño pepper, seeded and minced; 1 avocado, diced; 1/2 cup fresh cilantro, chopped; 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lime juice; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 clove garlic, minced; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables

Dice the red bell pepper, red onion, and jalapeño. Rinse and drain the black beans. If using fresh corn, cut the kernels from the cob. Set all vegetables aside.
Make the dressing

In a small bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper until well combined.
Combine salad ingredients

In a large bowl, combine the black beans, corn, red bell pepper, red onion, and jalapeño. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
Add the finishing touches

Just before serving, add the diced avocado and chopped cilantro to the salad. Toss gently to combine, being careful not to mash the avocado.
Chill and serve

For best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled as a side dish or with tortilla chips as an appetizer.

Black Bean and Corn Salad

Ingredients

Instructions

Nutritional Information