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
- Combine Salad Ingredients: In a large bowl, mix together the black beans, corn, chopped red bell pepper, diced jalapeno, diced red onion, diced avocado, and chopped cilantro. Set the mixture aside while you prepare the dressing.
- Make the Dressing: In a small bowl, whisk together the 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, creating a flavorful and tangy dressing.
- Toss Salad with Dressing: Drizzle the prepared dressing over the black bean and corn mixture. Toss well to ensure all ingredients are evenly coated with the dressing for maximum flavor.
- Chill Before Serving: Cover the salad and refrigerate it for at least one hour to allow the flavors to meld and the salad to chill, enhancing its refreshing taste before serving.
Notes
- For a spicier salad, leave the jalapeno seeds in or add extra red pepper flakes.
- You can use canned corn as a convenient alternative if fresh or frozen corn is not available.
- This salad can be prepared a day ahead and refrigerated, but add avocado just before serving to prevent browning.
- Serve as a topping for grilled meats, as a side dish, or with tortilla chips for a light snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
