Spicy Southwest Bean & Corn Salad
The combination of beans and corn is a staple in Southwest cuisine, providing a good source of plant-based protein and fiber.
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.
Ingredients
- 1 can Black beans
- 1 cup Corn kernels
- 1 medium Red bell pepper
- 1 small Red onion
- 1 small Jalapeno pepper
- 1 bunch Cilantro
- 2 tablespoon Lime juice
- 2 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Rinse and drain the black beans and corn kernels.
- Finely chop the red bell pepper, red onion, jalapeno pepper, and cilantro.
- In a large bowl, combine the black beans, corn kernels, red bell pepper, red onion, jalapeno pepper, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper.
- Pour the dressing over the salad and toss until well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- Serve chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 38g13%
- Sugars 7g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.