Black Bean and Corn Salad
This colorful, refreshing salad is jam-packed with nutritious vegetables and black beans, making it the perfect side dish to whatever entrée you’re making.
Prep time: 20 minutes
1 (14.5 oz) can black beans, rinsed and drained well (Substitute low-sodium beans for lower sodium content.)
1 cup fresh or frozen corn, thawed according to package instructions
1 cup tomato, chopped (Roma, cocktail, grape, etc.)
1 cup orange bell pepper, seeded and chopped
1/3 cup red onion, diced
1 medium avocado, diced (firm but ripe)
1 small jalapeno, seeded and minced (optional)
3 tbsp. olive oil
2 1/2 tbsp. fresh lime juice
1/3 cup chopped fresh cilantro
1 clove garlic, minced
1 tsp. honey
1/4 tsp. each ground cumin and chili powder
Salt and freshly ground black pepper
1. Whisk together all dressing ingredients in a small mixing bowl, season with salt and pepper to taste. Chill until ready to use.
2. Add black beans, corn, tomatoes, bell pepper, red onion, avocado, and jalapeno to a large bowl.
3. Pour dressing over salsa mixture and toss gently to coat with dressing. Serve immediately.
Nutrition Facts (per serving): Calories per serving: 228; Fat: 13g; Sodium: 215 mg; Carbohydrates: 25g; Fiber: 9g; Sugar: 5g; Protein: 6g.
Related: Beef and Broccoli Stir Fry
Reference: “Black Bean and Corn Salad.” Cooking Classy, 24 Jun. 2020. https://www.cookingclassy.com/black-bean-and-corn-salad/#jump-to-recipe
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