Description
A refreshing and flavorful Black Bean Corn Salad that is perfect for summer gatherings or as a healthy side dish. This vegan salad is packed with protein, fiber, and vibrant colors, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 ½ cups corn kernels (fresh, canned, or thawed from frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to coat.
- Chill for at least 15 minutes before serving to let the flavors blend.
- Serve cold or at room temperature.
Notes
- For extra heat, add a diced jalapeño.
- You can also add cherry tomatoes or use lemon juice instead of lime if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
