Black Bean and Corn Salad - Vegan

The Southwestern Fiesta Salad brings together the vibrant and bold flavors synonymous with Mexican cuisine. Packed with black beans, sweet corn, juicy red bell pepper, creamy avocado, and fresh cilantro, each bite is a delightful explosion of taste and texture. The zesty lime dressing ties all the ingredients together, creating a tantalizing and refreshing dish.

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Temps de préparation 15

Temps total 15

Type de plat Salad

Cuisine Mexican

Portions servings

Calories 220 kcal

Ingrédients

1 can black beans, rinsed and drained

1 cup corn kernels (fresh, canned, or frozen)

1 medium red bell pepper, diced

1 medium avocado, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

2 tablespoons olive oil

1 tablespoon lime juice

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

In a large bowl, combine the black beans, corn, red bell pepper, avocado, red onion, and cilantro.
In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and black pepper.
Pour the dressing over the salad and gently toss to combine.
Serve immediately or refrigerate for 1 hour to allow flavors to meld.

Nutrition (per 100g)

Keyword avocado, black bean, cilantro, colorful salad, corn salad, easy recipe, fiesta salad, fresh salad, gluten-free, healthy salad, lime dressing, Mexican cuisine, nutritious, picnic salad, protein-rich, quick meal, side dish, Southwest flavor, summer dish, vegan

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Black Bean and Corn Salad – Vegan