Ingredients
1 can (15 oz) black beans, drained and rinsed
2 cups fresh corn kernels (or frozen, thawed)
1 red bell pepper, diced
1/2 red onion, diced
1 jalapeño, finely chopped (adjust for spice level)
1/4 cup chopped fresh cilantro
1 avocado, diced
1/3 cup Cotija cheese (optional)
1/4 cup toasted pepitas (optional)
For the dressing:
1/4 cup fresh lime juice
3 tablespoons avocado or olive oil
2 cloves garlic, minced
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste
Instructions
1. In a large bowl, combine lime juice, oil, garlic, cumin, salt, and pepper, whisking well to emulsify.
2. Add black beans, corn, red bell pepper, cilantro, jalapeño, and red onion to the bowl. Toss gently to coat all ingredients evenly.
3. Carefully fold in diced avocado. Sprinkle with Cotija cheese and toasted pepitas if using.
4. Serve immediately for a room-temperature salad or chill in the refrigerator for a refreshing cold dish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧄 Finely dice all vegetables for even flavor distribution throughout the salad.
🥑 Add avocado just before serving if making in advance to prevent browning.
🌶️ Adjust the jalapeño quantity to suit your desired spice level.
- Prep Time: 10 to 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 5 mg