Corn And Black Bean Salad
A fresh and vibrant Corn and Black Bean Salad Recipe that is perfect for summer gatherings. It is packed with protein, fiber, and zesty lime flavor.
Ingredients
- 15 oz Black beans
- 1.5 cups Sweet corn
- 1 large Red bell pepper
- 0.5 cup Red onion
- 0.5 cup Fresh cilantro
- 1 medium Avocado
- 3 tbsp Lime juice
- 2 tbsp Olive oil
- 1 tsp Cumin powder
- 0.5 tsp Salt
Instructions
- Open the cans of beans and sweet corn. Pour them into a colander in the sink. Rinse them with cold water for one minute.
- Let the beans and corn drain very well. Shake the colander to remove all the water.
- Place the drained beans and corn in a large mixing bowl.
- Chop the red pepper and onion into small cubes. Add them to the bowl.
- Finely chop the cilantro and add it to the vegetable mixture.
- In a small jar, combine lime juice, olive oil, cumin, salt, and pepper. Shake well to emulsify.
- Pour the dressing over the salad and toss gently to coat all ingredients.
- Dice the avocado and fold it in just before serving to keep it fresh.
Notes
- Rinse the beans until the water runs clear.
- Use frozen corn if fresh corn is not out.
- Let the salad sit for thirty minutes before eating.
- This helps the flavors mix together very well.
- Add extra lime if you like very sour food.
- Keep the avocado pits to keep the salad green.
- Dice all the vegetables into the same small size.
- This makes every single bite taste perfectly balanced.