Description
A fresh and vibrant salad combining black beans, corn, and colorful vegetables for a quick and healthy meal.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine black beans, corn, red bell pepper, red onion, and avocado.
- Add cilantro, lime juice, olive oil, salt, and black pepper.
- Gently toss until all ingredients are evenly coated.
- Chill for 15 minutes before serving to let flavors blend.
Notes
- For extra flavor, add a pinch of cumin or chili powder.
- Use fresh lime juice for the best taste.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: black bean corn salad, easy salad recipe, healthy vegetarian dish