Southwest Bean & Corn Salad

The Southwest Bean & Corn Salad is a popular dish in Mexican cuisine and is often served as a side dish or as a filling for tacos and burritos.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 12.

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Easy

Southwest Bean & Corn Salad

Cooking Method: No Cooking Cuisine: Mexican, Southwestern Courses: Gluten free, Lunch, Salads, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 1 can Black beans
• 1 cup Corn kernels
• 1 medium Red bell pepper
• 1 small Red onion
• 1 cup Cherry tomatoes
• 1 medium Avocado
• 1 bunch Cilantro
• 1 medium Lime
• 2 tablespoon Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Rinse and drain the black beans and corn kernels.
2. Finely chop the red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
3. In a large bowl, combine the black beans, corn kernels, red bell pepper, red onion, cherry tomatoes, avocado, and cilantro.
4. Squeeze the juice of the lime over the salad.
5. Drizzle with olive oil.
6. Sprinkle cumin powder, salt, and black pepper.
7. Toss everything together until well combined.
8. Cover and refrigerate for 30 minutes to allow the flavors to meld.
9. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.