Southwest Black Bean and Corn Salad with Lime Dressing
15min
10min
2
555
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Chef's Note
For meal prep, keep the dressing separate and add the avocado just before serving to prevent browning. You can also add a squeeze of fresh lime juice over the avocado to help preserve its color.
Tags
Ingredients
1 15-oz can black beans, canned
1 cup corn kernels, frozen
1 medium red bell pepper
1/2 medium red onion
1 large avocado
1 cup cherry tomatoes
1/4 cup cilantro, fresh
2 medium lime
3 tablespoons olive oil
1 teaspoon honey
1 teaspoon ground cumin
1/2 teaspoon chili powder
8 oz rotisserie chicken, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Drain and rinse 1 15-oz can of black beans in a colander and set aside.
- 2
Place 1 cup of frozen corn in a small saucepan with water and bring to a boil. Cook for 3-4 minutes until tender. Drain and set aside to cool.
- 3
Dice 1 medium red bell pepper into small pieces.
- 4
Finely dice 1/2 medium red onion.
- 5
Cut 1 large avocado in half, remove the pit, scoop out the flesh, and dice into 1/2-inch cubes.
- 6
Halve 1 cup of cherry tomatoes.
- 7
Chop 1/4 cup of fresh cilantro.
- 8
In a small bowl, make the dressing by whisking together the juice from 2 medium limes (about 1/4 cup), 3 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 9
In a large bowl, combine the black beans, corn, red bell pepper, red onion, cherry tomatoes, and shredded chicken.
- 10
Pour the dressing over the salad and toss gently to combine.
- 11
Carefully fold in the diced avocado and chopped cilantro to avoid mashing the avocado.
- 12
Let the salad sit for 5 minutes before serving to allow the flavors to meld.
Nutrition Information (per serving)
555
42g
56g
19g
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