Tangy Black Bean and Corn Salad

3.5 (2 reviews)

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

• 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.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind