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Southwestern Black Bean & Corn Salad

Southwestern Black Bean & Corn Salad

Lunch
Prep Time
20min
Cook Time
10min
Servings
8
Calories
220
Chef's Note

For the best flavor, make this salad at least a few hours before serving to allow the flavors to develop. If preparing a day ahead, add the avocado just before serving to prevent browning. You can also customize the heat level by adjusting the amount of jalapeño or adding a dash of hot sauce to the dressing.

Tags
vegetarian
gluten-free
make-ahead
high-fiber
southwestern
beans
corn
salad
lunch
side-dish
Ingredients

  • 2 15-oz cans black beans

  • 2 cups frozen corn kernels

  • 1 large red bell pepper

  • 1/2 medium red onion

  • 1 small jalapeño pepper

  • 1/2 cup fresh cilantro

  • 2 whole lime

  • 1/4 cup olive oil

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 large avocado

Instructions
  • 1

    Drain and rinse 2 cans of black beans in a colander. Place in a large mixing bowl.

  • 2

    Thaw 2 cups of frozen corn by placing in a microwave-safe bowl and microwaving for 2 minutes. Alternatively, place in a small saucepan and heat over medium heat for 5 minutes until warm. Drain any excess water and add to the bowl with beans.

  • 3

    Dice 1 large red bell pepper into small, even pieces (about 1/4 inch) and add to the bowl.

  • 4

    Finely dice 1/2 medium red onion and add to the mixture.

  • 5

    Remove seeds and membrane from 1 small jalapeño pepper, then finely dice. Add to the bowl (wash hands thoroughly after handling).

  • 6

    Chop 1/2 cup fresh cilantro and set aside.

  • 7

    In a small bowl, make the dressing by combining the juice of 2 limes (about 1/4 cup), 1/4 cup olive oil, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until well combined.

  • 8

    Pour the dressing over the bean and vegetable mixture and toss gently to coat evenly.

  • 9

    Add the chopped cilantro and mix gently.

  • 10

    Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

  • 11

    Just before serving, dice 1 large avocado and gently fold into the salad to prevent browning.

Nutrition Information (per serving)
220
Calories
8g
Protein
28g
Carbs
10g
Fat
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