How To Make Black Bean and Corn Salad
This corn salad recipe has black beans, avocados, jalapenos, and loads of fresh herbs and spices. It’s so quick and easy to prepare too!
Preparation: 10 minutes
Cooking: 1 minute
Total: 11 minutes
Serves:
Ingredients
- 2cansblack beansdrained and rinsed
- 1½cupscorn kernelsfresh, frozen or canned
- ¼cupred onionminced
- 1red bell pepperdiced
- 1avocadopeeled, pit removed and diced
- 1jalapenoribs and seeds removed, then minced
- ⅓cupcilantro leaveschopped
- ⅓cupolive oil
- ¼cuplime juice
- 2tsphoney
- 1tspchili powder
- 1tspcumin
- Salt and pepperto taste
Instructions
-
Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.
-
In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
-
Pour the dressing over the beans and vegetables and toss gently to coat. Serve.
Nutrition
- Calories: 363.32kcal
- Fat: 18.09g
- Saturated Fat: 2.57g
- Monounsaturated Fat: 12.25g
- Polyunsaturated Fat: 2.29g
- Carbohydrates: 41.94g
- Fiber: 14.34g
- Sugar: 5.11g
- Protein: 11.36g
- Sodium: 630.64mg
- Calcium: 71.18mg
- Potassium: 812.54mg
- Iron: 3.71mg
- Vitamin A: 49.29µg
- Vitamin C: 39.20mg
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