Ingredients
Scale
- 2 cans black beans (15 oz each), drained and rinsed
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 ripe avocados, diced (added before serving)
- Fresh cilantro, chopped
- Juice of 2–3 limes
- Extra virgin olive oil
- Garlic, minced
- Ground cumin
- Chili powder
- Sea salt
- Black pepper
Instructions
- Rinse black beans under cold water until clear.
- Dice the bell pepper and onion into uniform pieces.
- In a separate bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper until combined.
- In a large bowl, mix the rinsed black beans with diced vegetables and cilantro.
- Pour the dressing over the salad mixture and toss gently to coat.
- Let the salad rest for 15 minutes to meld flavors.
- Fold in diced avocado just before serving.
- Taste and adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg