Introduction

A vibrant, protein-packed salad that combines the freshness of salsa with hearty beans and corn. Perfect for picnics, potlucks, or a quick lunch.

Why You’ll Love This Recipe

This recipe is incredibly easy to make, requires no cooking, and is full of flavor and nutrients. It keeps well in the fridge for days.

Ingredients

• 2 cans black beans, rinsed and drained
• 2 cups corn kernels, fresh or thawed frozen
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh cilantro, chopped
• 1 avocado, diced
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the black beans, corn, bell pepper, red onion, jalapeño, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Gently fold in the diced avocado just before serving to prevent browning.
5. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.

Nutrition Information

Serving Size: 4 servings

Calories: 320

Protein: 14g

Serving Suggestions

Serve as a side dish, scoop with tortilla chips, or stuff into lettuce wraps or tacos.

Recipe Variations

Add diced mango for sweetness, swap black beans for pinto beans, or mix in cooked quinoa for extra bulk.

Chef’s Tips

For best flavor, let the salad sit for 30 minutes before serving to allow the flavors to meld. Add avocado only when ready to serve.

Recipe Details

Prep Time: 15 minutes

Cook Time: 0 minutes