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!
Servings: 8
Calories: 174kcal
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: 174kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 285mg | Potassium: 533mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1669IU | Vitamin C: 62mg | Calcium: 34mg | Iron: 2mg