Description
This Fresh Black Bean and Corn Salad is a colorful, healthy, and refreshing side dish perfect for summer BBQs, picnics, or as a topping for tacos and bowls. Packed with protein, fiber, and fresh flavors, it’s quick to make and full of vibrant ingredients
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained (or 2 cups fresh or frozen corn, cooked)
1 red bell pepper, diced
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro
1 avocado, diced (optional)
Juice of 2 limes
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
1/4 teaspoon chili powder (optional, for extra flavor)
1/4 teaspoon garlic powder (optional)
Instructions
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In a large mixing bowl, combine the black beans, corn, red bell pepper, red onion, and cilantro.
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In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder (if using), garlic powder (if using), salt, and pepper.
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Pour the dressing over the salad ingredients and toss gently to combine.
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If using, add the diced avocado and gently mix.
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Chill the salad for at least 30 minutes to let the flavors meld together.
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Serve chilled as a side dish or topping for tacos, bowls, or grilled meats.
Notes
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You can substitute the cilantro with parsley if you’re not a fan of its flavor.
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For extra crunch, add some diced cucumber or a handful of tortilla chips right before serving.
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This salad can be made ahead of time and stored in the fridge for up to 2 days.