Description
A vibrant and refreshing salad featuring black beans, corn, and peppers, perfect for summer gatherings.
Ingredients
Scale
- 1 can Black Beans, drained and rinsed
- 1 can Pinto Beans, drained and rinsed
- 1 cup Fresh Corn (or canned/frozen)
- 1 cup Bell Peppers (mixed colors, diced)
- 1 cup Tomatoes (diced)
- 1/2 Red Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 Avocado (cubed)
- 2 tablespoons Lime Juice
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- Salt and Pepper to taste
Instructions
- If using canned beans, drain and rinse them under cold water. If using dried beans, soak overnight and cook until tender.
- Dice the bell peppers, tomatoes, and red onion into small pieces.
- In a large mixing bowl, combine the beans, corn, diced veggies, and chopped cilantro.
- In a small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper. Taste and adjust seasoning as desired.
- Pour the dressing over the salad mixture and fold gently to combine.
- Just before serving, cube your avocado and carefully fold it into the salad.
- For the best flavor, let the salad sit in the fridge for at least 30 minutes before serving.
Notes
Consider letting the salad sit for a few hours or even overnight in the fridge for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: salad, Mexican, beans, summer, vegetarian, healthy, easy