Description
A vibrant black bean and corn salad perfect for summer gatherings, packed with fresh ingredients and colorful flavors.
Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 bell pepper, diced
- 1 avocado, diced
- 1/2 onion, diced
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro (optional)
Instructions
- Combine the black beans, corn, diced bell pepper, diced avocado, and diced onion in a large bowl. Stir gently to mix the ingredients.
- Whisk together the lime juice, olive oil, salt, and pepper in a small bowl until well combined.
- Pour the zesty dressing over the salad and toss gently to coat all the ingredients evenly.
- Garnish with fresh cilantro if desired.
- Serve immediately for the freshest taste, or chill in the refrigerator for about 30 minutes for the flavors to meld.
Notes
Make-ahead: Prepare a few hours in advance, adding avocado right before serving to keep it fresh. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg