Black Bean and Corn Salad
Made with black beans, bell peppers, avocado, and a zesty cilantro-lime dressing, this black bean corn salad works well as a light meal or a simple side dish.
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Prep Time: 5 minutes -
Total Time: 5 minutes
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Yield: 4 servings -
Category: Salad -
Method: By Hand
Category:
Method:Ingredients
- 1 can (15oz) black beans, strained and rinsed
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1 avocado, peeled and cubed
- 1/4 cup cilantro, chopped
- 3 tablespoons olive oil
- 1 lime, juiced and zested
- 1 clove garlic, grated
- 1 teaspoon honey
- 1 pinch cumin (optional)
- Salt
- Pepper
Instructions
- In a large bowl, combine the black beans, corn, red bell pepper, avocado, and cilantro.
- In a small bowl or jar, add the olive oil, lime juice, 1 teaspoon lime zest, garlic, honey, cumin, a pinch of salt and black pepper, and whisk to combine.
- Drizzle olive oil mixture over the salad and toss until well combined and season generously with additional salt and pepper to taste.
- This salad can be served immediately or stored in the fridge for up to 3 days, however, if you are going to make it ahead of time, only add the avocado when it is time to serve to ensure that it does not brown.
Nutrition
- Serving Size: 1 serving
- Calories: 280 calories
- Sugar: 6 grams
- Fat: 17 grams
- Carbohydrates: 30 grams
- Fiber: 10 grams
- Protein: 8 grams
Find it online: https://kaynutrition.com/black-bean-and-corn-salad/
