Description
A colorful and vibrant Mexican Bean Salad featuring black beans, corn, fresh veggies, and a zesty lime dressing.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, cubed (add before serving)
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt & pepper to taste
Instructions
- Rinse and drain the black beans.
- Dice the bell peppers, slice the cherry tomatoes, and finely chop the red onion.
- In a big bowl, combine black beans, corn, bell peppers, tomatoes, and onion. Toss to mix gently.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and mix gently.
- Add the cilantro and mix once more.
- If serving right away, fold in the avocado; if not, keep it separate until ready to serve.
- Taste and adjust seasoning as necessary.
Notes
For a spicier kick, consider adding cumin or chili powder to the dressing. Avoid adding avocado too early to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, Mexican, bean salad, healthy recipe, vegan recipe