Description

A colorful, protein-packed salad mixing tender black beans, sweet corn, and crisp veggies for a zesty, no-cook meal. Bright flavors of lime and cilantro bring a refreshing touch, while avocado adds creamy texture. Perfect for light lunches or summer gatherings.

Ingredients

Scale

1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernel corn, thawed
1/4 red onion, finely chopped
1/2 red bell pepper, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about 2 tbsp)
1/2 ripe avocado, diced
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tsp ground cumin
Salt to taste
Optional: 1 jalapeño, seeded and minced

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Instructions

Combine black beans and corn in a large bowl
Add red onion and bell pepper; mix gently
Add lime juice and olive oil to dress the salad
Sprinkle with cumin and fresh cilantro
Fold in diced avocado and cherry tomatoes
Season with salt and optional jalapeño
Chill for 15 minutes before serving

Notes

For best flavor, let salad marinate for 30 minutes before serving
Add cucumber, black olives, or shredded cabbage for extra crunch
Store in an airtight container in the fridge for up to 3 days

Nutrition

Serving Size: 1 serving (~1 1/2 cups)
Calories: 310
Sugar: 5g
Sodium: 180mg
Fat: 19g
Saturated Fat: 4g
Carbohydrates: 36g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg