Description
Bright, colorful Black Bean and Corn Salad packed with protein, fiber, and fresh veggies. Easy to make, served chilled or room temperature, perfect for lunch, BBQs, or snacks.
Ingredients
Scale
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 avocado, peeled, pitted, and diced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 6 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro
Instructions
- Gather and prepare the ingredients: rinse and drain black beans, thaw frozen corn, dice avocado, chop red bell pepper and tomatoes, slice green onions, chop cilantro.
- Make the dressing: combine olive oil, lime juice, minced garlic, salt, and cayenne pepper in a jar with a lid; shake well to blend.
- In a large bowl, combine black beans and thawed corn, then gently fold in avocado, red bell pepper, tomatoes, green onions, and cilantro.
- Shake the dressing again and pour over the salad; toss gently to coat all ingredients evenly.
- Taste and adjust seasoning if needed; serve immediately or let sit for 30 minutes to enhance flavors. Serve chilled or at room temperature.
Notes
- Start with less dressing and add more as needed to avoid overdressing.
- Mix gently to prevent avocado from becoming mushy.
- Let salad sit 30 minutes before serving for better flavor.
- Use fresh lime juice for best taste.
- Store leftovers in an airtight container in the refrigerator; consume within 3 days.
- Avoid freezing or reheating to maintain texture.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Black Bean and Corn Salad, healthy salad recipe, protein packed salad, easy lunch recipe, Tex-Mex salad