Description
A fresh, zesty, and colorful salad made with black beans, corn, avocado, and herbs—perfect as a quick lunch, hearty dip, or vibrant side dish.
Ingredients
1/2 small red onion, finely diced
1 medium jalapeno pepper, seeded and finely diced
2 garlic cloves, finely minced
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1 1/2 cups cooked black beans, drained and rinsed (about 13.4 oz or 385 g)
1 cup sweet yellow corn (fresh, canned, or thawed frozen)
1 medium Haas avocado, diced
1/2 cup cherry tomatoes, quartered (about 12 tomatoes)
1/2 cup loosely packed minced cilantro
Instructions
- In a large bowl, combine red onion, jalapeno, garlic, lime juice, olive oil, cumin, and salt. Stir and let sit for 10 minutes.
- While resting, rinse black beans, prepare corn, and dice avocado, tomatoes, and cilantro.
- Add black beans, corn, avocado, tomatoes, and cilantro to the bowl. Toss gently to combine.
- Taste and adjust seasoning. Serve immediately as a salad or with chips as a dip.
Notes
- Add cucumber or bell pepper for crunch.
- Mix in quinoa or brown rice for a heartier meal.
- Add hot sauce or chipotle for smoky heat.
- Top with feta or cotija if not vegan.
- Substitute parsley for cilantro if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 side portion
- Calories: 230
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
