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Southwest Black Bean and Corn Salad

Southwest Black Bean and Corn Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
2
Calories
420
Chef's Note

For the best flavor, let this salad marinate in the refrigerator for at least 30 minutes before serving. If preparing in advance, add the avocado and cilantro just before serving to prevent browning and maintain freshness. You can also customize the heat level by adjusting the amount of jalapeño or adding a dash of hot sauce.

Tags
vegetarian
southwest
beans
quick
healthy
salad
Mexican-inspired
no-cook
high-fiber
lunch
Ingredients

  • 1 can (15 oz), drained and rinsed black beans

  • 1 cup (fresh or frozen, thawed) corn kernels

  • 1 medium, diced red bell pepper

  • 1/4 cup, finely diced red onion

  • 1 small, seeded and minced jalapeño

  • 1 cup, halved cherry tomatoes

  • 1 medium, diced avocado

  • 1/4 cup, chopped cilantro

  • 1 juiced lime

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • 1 teaspoon honey

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup, crumbled (optional) cotija cheese

  • 1 cup, crushed (for garnish) tortilla chips

Instructions
  • 1

    If using fresh corn, heat a small skillet over medium-high heat. Add 1 cup of corn kernels and cook for about 5 minutes until slightly charred, stirring occasionally. Set aside to cool.

  • 2

    In a small bowl, whisk together 2 tablespoons of olive oil, juice from 1 lime, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of garlic powder, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.

  • 3

    In a large bowl, combine 1 can of drained and rinsed black beans, the cooled corn kernels, 1 diced red bell pepper, 1/4 cup of finely diced red onion, 1 minced jalapeño, and 1 cup of halved cherry tomatoes.

  • 4

    Pour the dressing over the vegetable mixture and toss gently to combine. Let the flavors meld for at least 10 minutes.

  • 5

    Just before serving, fold in 1 diced avocado and 1/4 cup of chopped cilantro to preserve their freshness and color.

  • 6

    Taste and adjust seasoning if necessary.

  • 7

    Divide the salad between two plates, sprinkle with 1/4 cup of crumbled cotija cheese if using, and garnish with crushed tortilla chips.

Nutrition Information (per serving)
420
Calories
15g
Protein
52g
Carbs
21g
Fat
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