Black Bean Corn Salad
Black bean corn salad is the perfect quick and easy side dish for your Text Mex and Mexican meals.
- 1 (15 oz) can black beans (drained)
- 1 large tomato
- 1 cup corn
- ½ red onion
- 1 red bell pepper
- 1 avocado
- 1 jalapeno
- ⅓ cup cilantro
- 3 tablespoons olive oil
- 1 lime (juice only)
- 1 teaspoon honey
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Drain and rinse the canned beans. Thaw frozen corn, or drain canned corn. Peel and dice the onion and avocado. Dice the tomatoes and peppers. Finally chop the cilantro. Then, finally, remove the seeds from the jalapeno, and dice it finely.
Combine shredded or chopped cilantro, olive oil, lime juice, honey, chili powder, cumin, salt and pepper in a small bowl. Stir everything together, and set aside.
Combine black beans, corn, red onion, red bell pepper, avocado and jalapeno in a salad bowl. Stir to combine.
Pour the salad dressing over the salad, and stir to incorporate all the ingredients evenly. Serve the salad immediately.
- Store leftovers in a sealed container in a refrigerator for up to 4 days.
Calories: 219kcal | Carbohydrates: 24g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Sodium: 203mg | Potassium: 523mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1135IU | Vitamin C: 41mg | Calcium: 30mg | Iron: 2mg