Tex-Mex Black Bean & Corn Salad
15min
10min
4
320
Chef's Note
For a time-saving shortcut, you can use thawed frozen roasted corn instead of charring fresh corn. The salad keeps well in the refrigerator for up to 3 days, but add the avocado just before serving to prevent browning. For a more substantial meal, serve with whole grain tortilla chips or in a whole wheat wrap.
Tags
Ingredients
2 cans (15 oz each), drained and rinsed black beans
2 cups (fresh or frozen, thawed) corn kernels
1 medium, diced red bell pepper
1/2 medium, finely diced red onion
1 small, seeded and minced jalapeño
1/3 cup, chopped cilantro
1 large, diced avocado
3 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup, crumbled (optional) cotija cheese
Instructions
- 1
If using fresh corn, heat a dry skillet over medium-high heat. Add 2 cups of corn kernels and cook for about 5 minutes until lightly charred, stirring occasionally. Transfer to a large bowl and let cool for 5 minutes.
- 2
Add 2 cans of drained black beans, 1 diced red bell pepper, 1/2 diced red onion, 1 minced jalapeño, and 1/3 cup chopped cilantro to the bowl with the corn.
- 3
In a small bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 4
Pour the dressing over the salad and toss gently to combine. Let sit for 5 minutes to allow flavors to meld.
- 5
Just before serving, fold in 1 diced avocado and sprinkle with 1/4 cup crumbled cotija cheese if using.
- 6
Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Nutrition Information (per serving)
320
14g
45g
12g
Reviews (0)
No reviews yet
Be the first to review this recipe!