Tangy Black Bean and Corn Salad
Tangy Black Bean and Corn Salad
Course: Appetizers, SidesCuisine: SouthwesternDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
0
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 15.5-oz. cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado, peeled, pitted, and diced
1 red bell pepper, diced
2 tomatoes, seeded and diced
6 green onions, minced
1/2 cup fresh cilantro, chopped (optional)
1/3 cup freshly squeezed lime juice
1/2 cup olive oil
1 clove garlic, minced
1 tsp. salt
1/8 tsp. cayenne pepper
Directions
- In a salad bowl, combine the beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro, if desired.
- Place the lime juice, olive oil, garlic, salt, and cayenne pepper into a small jar. Cover with a lid and shake to mix thoroughly. Pour the vinaigrette over the salad ingredients and stir gently to coat. Serve immediately or refrigerate for later, stirring again before serving.
