Ingredients
Salad Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups corn, fresh or frozen
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and diced
- 1/2 cup red onion, diced
- 1 medium avocado, pitted and diced
- 1/2 cup cilantro, chopped
Dressing Ingredients
- 1/4 cup fresh lime juice
- 1 tsp lime zest
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- Pinch of red pepper flakes
Instructions
- Mix the Salad: In a large bowl, combine the drained black beans, corn, chopped red bell pepper, diced jalapeno, diced red onion, diced avocado, and chopped cilantro. Stir gently to mix all ingredients thoroughly.
- Prepare the Dressing: In a separate small bowl, whisk together fresh lime juice, lime zest, olive oil, minced garlic, cumin, chili powder, onion powder, kosher salt, and a pinch of red pepper flakes until well combined.
- Combine and Chill: Pour the dressing over the salad mixture and toss everything together gently to ensure the salad is evenly coated with the dressing. Cover the bowl with plastic wrap and refrigerate the salad for at least one hour to let the flavors meld before serving.
Notes
- Use fresh or frozen corn depending on availability; if frozen, thaw before using.
- Adjust the amount of jalapeno and red pepper flakes according to your preferred spice level.
- For best texture, add avocado just before serving if not chilling immediately to prevent browning.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Great as a side dish for barbecues or as a light lunch on its own.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
