Black Bean and Corn Salad
This Black Bean and Corn Salad is loaded with crisp veggies, delicious spices and fresh cilantro, all tossed together in a zesty lime dressing making it the perfect summer side dish or dip!
Servings: 6 Servings
Ingredients
- 1 (15 oz) can black beans drained and rinsed
- 1 1/2 cups corn fresh or frozen
- 1 red bell pepper chopped
- 1 jalapeno seeded and diced
- 1/2 cup red onion diced
- 1 medium avocado pitted and diced
- 1/2 cup cilantro chopped
For the dressing:
- 1/4 cup fresh lime juice
- 1 tsp lime zest
- 3 Tbsp olive oil
- 2 cloves garlic minced
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- Pinch of red pepper flakes
Instructions
- In a large bowl, mix together black beans, corn, red bell pepper, jalapeno, red onion, avocado and cilantro; set aside.
- To make the dressing, whisk together lime juice, lime zest, olive oil, garlic, and seasonings. Drizzle over black beans and corn mixture and toss well to combine.
- Cover and chill salad in the fridge for at least one hour before serving.
Notes
*This salad will last in the fridge in a sealed airtight container for 3 days.
Nutrition
Serving: 1/6th of recipe | Calories: 230kcal | Carbohydrates: 26.3g | Protein: 6.8g | Fat: 12.4g | Saturated Fat: 1.9g | Sodium: 205.9mg | Fiber: 8.9g | Sugar: 5.1g