Black Bean and Corn Salad
Loaded with fiber and flavor, this easy salad is great served with tortilla chips, stuffed into a burrito or alongside a piece of grilled chicken. It stores well, refrigerated, for up to 3 days. This recipe makes 4-6 servings.
PREP TIME
5 minutes
COOK TIME
0 minutes
Ingredients
For the dressing:
Juice from 3 fresh limes
1/4 cup olive oil
1 garlic clove, minced or grated
1/2 teaspoon cumin
1/4 teaspoon salt
For the salad:
1 15-ounce can of black beans, rinsed and drained well
1 1-5 ounce can of corn kernels, drained well
1 red bell pepper, cored, seeded and chopped
1 small red onion, peeled and chopped
1 ripe avocado, peeled, pitted and chopped
Small handful of freshly chopped cilantro pr parsley
Juice from 3 fresh limes
1/4 cup olive oil
1 garlic clove, minced or grated
1/2 teaspoon cumin
1/4 teaspoon salt
For the salad:
1 15-ounce can of black beans, rinsed and drained well
1 1-5 ounce can of corn kernels, drained well
1 red bell pepper, cored, seeded and chopped
1 small red onion, peeled and chopped
1 ripe avocado, peeled, pitted and chopped
Small handful of freshly chopped cilantro pr parsley
Directions
Make the dressing: Add all dressing ingredients to a lidded glass jar. Cover and shake vigorously to combine.
Make the salad: Add beans, corn, pepper, onion and cilantro to a mixing bowl; fold gently to combine. Add avocado and dressing; gently fold to combine. Serve immediate or cover and refrigerate for up to three days until ready to serve.
Make the salad: Add beans, corn, pepper, onion and cilantro to a mixing bowl; fold gently to combine. Add avocado and dressing; gently fold to combine. Serve immediate or cover and refrigerate for up to three days until ready to serve.
Looking for inspiration? Try these recipes:
Moroccan Chicken with Olives and Lemon
Five Ingredient Guacamole
Summer Squash Casserole
