Introduction
A vibrant and refreshing plant-based salad that combines protein-rich black beans with sweet corn and zesty lime. Perfect for picnics, potlucks, or a quick weeknight meal.
Why You’ll Love This Recipe
This salad is packed with fiber, vitamins, and plant-based protein. It’s incredibly easy to make, requires no cooking, and gets better as it sits, making it ideal for meal prep.
Ingredients
- 2 cans black beans, rinsed and drained
- 2 cups fresh or frozen corn kernels, thawed
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/2 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
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, jalapeño, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently to combine.
- Gently fold in the diced avocado just before serving to prevent browning.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Nutrition Information
Serving Size: 4 servings
Calories: 320
Protein: 12g
Serving Suggestions
Serve as a side dish with grilled vegetables or scoop onto tortilla chips. It also makes a great filling for tacos or a topping for baked potatoes.
Recipe Variations
Add diced mango or pineapple for a sweet twist. Swap black beans for chickpeas or kidney beans. For extra crunch, mix in some chopped jicama or cucumber.
Chef’s Tips
For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld. If using frozen corn, ensure it is completely thawed and patted dry to avoid excess moisture.
Recipe Details
Prep Time: 15 minutes
Cook Time: 0 minutes