Description
A refreshing and protein-packed black bean salad, perfect as a side dish or light meal. It’s quick to prepare and bursting with fresh flavors.
Ingredients
Units
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine black beans, cherry tomatoes, corn, red bell pepper, red onion, avocado, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- Use fresh lime juice for the best flavor.
- Feel free to add chopped jalapeños for a spicy kick.
- Can be made a day in advance for enhanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg