Black Bean and Corn Salad

Black Bean and Corn Salad bursts with the summer flavors and colors. This refreshing dish is quick and oh-so-easy to prepare and full of nutritional benefits. And the fusion of crisp, tangy, and savory textures with a fresh and spicy flavor is absolutely mindblowing.

Makes 3-4 cups

Course Salad

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 224kcal

Author Imma

Ingredients

2 cups corn (I used fresh corn )
2 15-ounce cans black beans, rinsed and drained (or 1½ cups of freshly cooked black beans)
½ cup green onions, diced
½ fresh jalapeño, seeded and minced
1 red bell pepper, diced
½ cup red onion, diced
2 fresh plum tomatoes, seeded and chopped
½ teaspoon cumin (or more—adjust to taste)
1 teaspoon garlic, minced
1 tablespoon honey
1-2 tablespoons olive oil
¼ cup cilantro, chopped
Salt and pepper to taste
1 avocado, peeled, seeded, and cut into chunks

Instructions

Bring a small pot of water to a boil, then add the corn and cook for about a minute or two.
Immediately drain the water and rinse in cold water. Set aside.
Combine the black beans, corn, green onions, jalapeno peppers, bell pepper, red onion, and tomatoes in a large bowl.
Add cumin, minced garlic, honey, olive oil, cilantro, and salt and pepper to taste.
Toss, then add avocados and chill until serving.

Notes

If you grill corn or boil fresh corn on the cob, save the leftovers and cut the corn off the cob for this recipe.
Add a squeeze of fresh lime juice to take it over the top.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition