Description
This colorful salad bursts with tender beans, juicy corn, crisp peppers, and ripe avocado, all coated in a tangy lime-cumin dressing. Chill before serving to let flavors meld.
Ingredients
- 1 15 ounce can black beans rinsed and drained
- 1 cup corn kernels
- 1 medium red bell pepper diced
- 1/4 cup red onion finely chopped
- 1 avocado diced
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl combine black beans and corn.
- Add red bell pepper red onion avocado and cilantro to the bowl.
- In a small bowl whisk together olive oil lime juice cumin salt and black pepper.
- Pour the dressing over the salad ingredients and toss gently to coat.
- Refrigerate the salad for at least 15 minutes before serving.
Notes
- This salad can be made up to two days in advance and stored in the refrigerator.
- Add diced jalapeño or a pinch of chili powder for extra heat.
- Serve with tortilla chips tacos or alongside grilled meats.
- Adjust lime juice olive oil and seasonings to suit your taste.