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Black Bean and Corn Salad
With sweet corn, beans, lots of veggies and a zippy vinaigrette, this black bean and corn salad is packed with flavor, color and texture!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American, southwestern, tex mex
Servings:
8
Calories:
174
kcal
Author:
Kellie
Cost:
$5
Equipment
mixing bowl
whisk
Ingredients
1
15 ounce can black beans
drained and rinsed
1 ½
cups
corn
frozen and thawed or 2 ears of sweet corn, cooked
1 ½
cups
grape tomatoes
halved
1
cup
red bell pepper
diced
1
cup
orange bell pepper
diced
½
cup
finely diced red onion
1
jalapeno
seeded and finely diced
½
cup
chopped cilantro
1
avocado
pitted, peeled and chopped
¼
cup
lime juice
2
tablespoons
olive oil
½
tablespoon
honey
½
teaspoon
ground cumin
½
teaspoon
ground chili powder
¼
teaspoon
ground cayenne
¼
teaspoon
kosher salt
Instructions
In a large bowl, combine the black beans, corn, tomatoes, pepper, onion, jalapeno and cilantro.
Top with the avocado.
In a small bowl, whisk together the remaining ingredients.
Pour the dressing over the salad and gently fold to combine.
Cover and chill until ready to serve.
Notes
Black Bean and Corn Salad is great when made in advance. Just cover and refrigerate for up to 5 days.
Nutrition
Calories:
174
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
285
mg
|
Potassium:
533
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
1669
IU
|
Vitamin C:
62
mg
|
Calcium:
34
mg
|
Iron:
2
mg