Description
This vibrant black bean and corn salad features creamy avocado and sweet corn, making it a perfect quick weeknight dinner or potluck dish.
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
- In a large bowl, combine black beans, corn, bell pepper, avocado, and onion.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper until well blended.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with fresh cilantro if desired.
- Serve immediately or chill in the refrigerator for 30 minutes before serving to enhance the flavors.
Notes
For a spicier salad, add diced jalapeño. For extra creaminess, top with feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg