Name: Mexican Black Bean & Corn Salad with Lime Vinaigrette
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cans black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 piece red bell pepper, diced; 1 piece green bell pepper, diced; 0.5 piece red onion, finely diced; 0.25 cup fresh cilantro, chopped; 1 piece jalapeño, seeded and minced; 3 tbsp lime juice; 3 tbsp olive oil; 1 tsp cumin; 1 tsp chili powder; 1 piece avocado, diced (add just before serving)

1

Step 1In a large bowl, combine the black beans, corn, red and green bell peppers, red onion, cilantro, and jalapeño.

2

Step 2In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper to create the vinaigrette.

3

Step 3Pour the vinaigrette over the bean and vegetable mixture, tossing well to ensure everything is evenly coated.

4

Step 4Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

30 minutes

5

Step 5Just before serving, add the diced avocado to the salad to keep it fresh and vibrant.

Ingredients

Instructions