Black Bean and Corn Salad Recipe
Fresh, flavorful, and ready in minutes, this Black Bean and Corn Salad Recipe is perfect for summer.
Ingredients
- 1 can 15 oz black beans, rinsed
- 1 can 15 oz sweet corn, drained
- 1 red bell pepper diced
- 1 small red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 avocado diced (optional)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Rinse and drain black beans thoroughly.
- Drain canned corn completely.
- Dice red bell pepper into small pieces.
- Finely chop the red onion.
- Add beans, corn, pepper, and onion to bowl.
- Add chopped cilantro to the mixture.
- Add avocado if using, gently mix in.
- Squeeze lime juice over the salad.
- Drizzle with olive oil evenly.
- Sprinkle in cumin and chili powder.
- Add salt and pepper to taste.
- Toss everything together until well combined.
- Chill in fridge for 30 minutes.
- Serve cold and enjoy every bite!
Notes
- Use fresh corn for extra crunch.
- Add jalapeños for a spicy kick.
- Mix in cherry tomatoes for color.
- Chill salad before serving for best flavor.
- Double the recipe for large gatherings.
- Add quinoa for a protein-packed twist.
- Use lemon if limes aren’t available.