Description
A vibrant and refreshing salad featuring black beans, corn, and fresh veggies, perfect for warm days.
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 avocado, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, avocado, bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until well combined.
- Pour the dressing over the salad mixture, tossing gently to ensure everything is coated evenly.
- Serve immediately, or refrigerate for about an hour to enhance the flavors.
Notes
You can substitute black beans for kidney beans or add jalapeños for extra spice. This salad is best served fresh, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican