Black Bean Salad
220kcal
Ingredients
- 1 15-ounce can black beans rinsed and drained
- 1 cup frozen corn thawed
- 1 medium red bell pepper finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 avocado diced
- 3 tablespoons lime juice freshly squeezed
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Equipment
- liquid measuring cup
- large spoon
Method
- In a large mixing bowl, gently combine the rinsed black beans, thawed corn, chopped red bell pepper, and chopped red onion.
- In a small bowl or liquid measuring cup, whisk together the lime juice, olive oil, cumin, salt, and black pepper until the dressing is well combined.
- Pour the dressing over the bean and vegetable mixture and stir gently with a large spoon until all ingredients are evenly coated.
- Gently fold in the chopped cilantro and diced avocado, being careful not to mash the avocado, to maintain its texture.
- For the best flavor, cover the bowl and let the salad rest in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Nutrition
Calories220kcalCarbohydrates28gProtein8gFat11gSaturated Fat1.5gPolyunsaturated Fat1.5gMonounsaturated Fat7gSodium320mgPotassium550mgFiber10gSugar4gVitamin A25IUVitamin C45mgCalcium50mgIron2.5mg