Spicy Black Bean and Corn Salad
Spicy Black Bean and Corn Salad
Ingredients
- 1 black beans, 15-ounce can, rinsed and drained
- 1 1/2 cups corn kernels, from 15-ounce can, drained, or frozen and thawed
- 1 red bell pepper, medium, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, small, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1 avocado, medium, diced
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a large mixing bowl, combine the rinsed and drained black beans, corn kernels, finely diced red bell pepper, finely diced red onion, minced jalapeño, and chopped fresh cilantro.
⏱️ 5 min - 2
In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, chili powder, salt, and black pepper until well combined.
⏱️ 3 min - 3
Pour the dressing over the bean and corn mixture. Gently toss to ensure all ingredients are evenly coated.
⏱️ 2 min - 4
Just before serving, add the diced avocado to the salad and gently fold it in. This helps prevent the avocado from browning.
⏱️ 2 min - 5
Serve immediately, or chill for at least 30 minutes to allow the flavors to meld. If chilling, add avocado just before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Salad
Ingredients
- 1 black beans, 15-ounce can, rinsed and drained
- 1 1/2 cups corn kernels, from 15-ounce can, drained, or frozen and thawed
- 1 red bell pepper, medium, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, small, seeded and minced
- 1/2 cup fresh cilantro, chopped
- 1 avocado, medium, diced
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
In a large mixing bowl, combine the rinsed and drained black beans, corn kernels, finely diced red bell pepper, finely diced red onion, minced jalapeño, and chopped fresh cilantro.
⏱️ 5 min - 2
In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, chili powder, salt, and black pepper until well combined.
⏱️ 3 min - 3
Pour the dressing over the bean and corn mixture. Gently toss to ensure all ingredients are evenly coated.
⏱️ 2 min - 4
Just before serving, add the diced avocado to the salad and gently fold it in. This helps prevent the avocado from browning.
⏱️ 2 min - 5
Serve immediately, or chill for at least 30 minutes to allow the flavors to meld. If chilling, add avocado just before serving.
⏱️ 3 min