Mexican Black Bean and Corn Salad

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Mexican Black Bean and Corn Salad

This black bean and corn salad have all summer flavors in one bowl. The black beans, corn, red peppers, jalapeno, and avocado are tossed in a zesty cilantro lime dressing for a fresh taste that’s perfect on its own or in any meal.

This salad is so easy and requires just 10 minutes from start to finish. You can even make it ahead of time if you want to get ahead on your meal prep! It’s great on its own as a side dish or served as a dip for chips or as a topping for grilled meats or fish.

  • Author: Kim Nicholson

Ingredients

Scale

2 cans of black beans drained and rinsed

1 1/2 cups corn kernels fresh, frozen or canned

1/4 cup red onion minced

1 yellow, red, or orange bell pepper diced (I love making this dish colorful!)

1 avocado diced

1 jalapeno ribs and seeds removed, then minced

1/3 cup fresh cilantro leaves torn

1/3 cup olive oil

1/4 cup lime juice

2 teaspoons honey

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Instructions

Place the black beans, corn, red onion, red bell pepper, avocado, and jalapeno in a large bowl.
Whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin, and salt and pepper in a small bowl.
Pour the dressing over the beans and vegetables and toss gently to coat.

 

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"Hello, Franklin!"

Hello Franklin, the newest children's book from Kim Nicholson, is on a mission to help children understand the importance of insects and the natural world.