Black Bean and Corn Salad
Simple Black Bean and Corn Salad is a fresh, colorful mix of black beans, corn, bell pepper, avocado and onion, in a light, tangy dressing that is healthy, delicious and easy to make.
Servings: 8 people
Calories: 193kcal
Ingredients
- 2 cups frozen corn kernels
- 2 15 ounce cans black beans drained and rinsed
- 2 medium roma tomatoes diced
- 1 medium red bell pepper diced
- 2 medium avocados diced
- 1/2 small red onion minced
- 1/2 cup freshly chopped cilantro
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
Instructions
- Thaw corn in a microwave safe bowl for 3 to 4 minutes, stirring every 90 seconds.
- Toss corn with black beans, tomatoes, bell pepper, avocado, onion, and cilantro
- In a small bowl, whisk together lime juice, olive oil, garlic, salt, and red pepper flakes.
- Pour dressing over salad and toss to combine.
Notes
This recipe is best enjoyed within 24 hours due to the avocados in this recipe, which will start to brown after 24 to 48 hours. If you'd like this salad to last longer, you'll need to leave out the avocado.
Nutrition
Serving: 1cup | Calories: 193kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 207mg | Potassium: 399mg | Fiber: 5g | Sugar: 3g | Vitamin A: 845IU | Vitamin C: 30.1mg | Calcium: 12mg | Iron: 0.7mg
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