Mexican Black Bean and Corn Salad
A delightful salad bursting with flavor and freshness, perfect for busy days or casual gatherings.
Ingredients
Main Ingredients
- 1 can black beans, drained and rinsed Rinse thoroughly to ensure they are free of excess sodium.
- 1 cup corn, fresh or frozen
- 1 medium red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced Add last to avoid browning.
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin Adjust to taste.
Instructions
Preparation
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, cherry tomatoes, and avocado.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and mix gently to combine.
- Add the chopped cilantro and give it another gentle toss.
- Serve immediately or refrigerate for about 30 minutes to let the flavors meld.
Notes
The salad pairs well with grilled chicken or fish, tacos, or burritos. Store leftovers in an airtight container in the fridge for 2-3 days. Consider freezing only the bean and corn mixture without dressing and avocado to retain freshness.