Description
A vibrant and nutritious corn and black bean salad that’s perfect for summer gatherings.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Combine the black beans, corn, diced red bell pepper, finely chopped red onion, and chopped cilantro in a large bowl.
- Whisk together the lime juice, olive oil, apple cider vinegar, ground cumin, salt, and pepper in a separate small bowl until smooth.
- Pour the dressing over the salad mixture and gently toss to combine.
- Fold in the diced avocado right before serving.
- Enjoy chilled or at room temperature.
Notes
Make the salad in advance but add the avocado just before serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg