Southwestern Black Bean and Corn Salad

Black beans and corn are staple ingredients in Southwestern cuisine, known for their versatility and nutritional value. This salad combines these ingredients with fresh vegetables and zesty flavors to create a refreshing and wholesome dish.

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: 11.

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Easy

Southwestern Black Bean and Corn Salad

Cooking Method: No cooking required Cuisine: Mexican, Southwestern Courses: Lunch, Salad, Side Dish 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: Suitable throughout the year

Ingredients

Servings

• 1 can Black beans
• 1 cup Corn kernels
• 1 medium Red bell pepper
• 1 small Red onion
• 1 cup Cherry tomatoes
• 2 tablespoon Fresh cilantro
• 2 tablespoon Lime juice
• 1 tablespoon Olive oil
• 1 teaspoon Cumin
• 0.5 teaspoon Salt
• 1 medium Avocado

Instructions

1. Rinse and drain the black beans.
2. In a large bowl, combine the black beans, corn kernels, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped fresh cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, cumin, and salt.
4. Pour the dressing over the salad and toss to combine.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, dice the avocado and gently fold it into the salad.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 42g15%

Sugars 6g

Protein 9g18%

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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.