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A bowl of black bean and corn salad loaded with avocado and red pepper, garnished with fresh cilantro.
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Black Bean and Corn Salad

This black bean and corn salad is a fresh mix of black beans, corn, red peppers, jalapeno and avocado, all tossed in a zesty cilantro lime dressing. An easy salad that's the perfect side dish for any meal!
Course Salad
Cuisine Mexican
Keyword black bean and corn salad, black bean salad, corn salad
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 6
Calories 223kcal
Author Sara Welch

Ingredients

  • 2 cans black beans drained and rinsed
  • 1 1/2 cups corn kernels fresh, frozen or canned
  • 1/4 cup red onion minced
  • 1 red bell pepper diced
  • 1 avocado peeled, pit removed and diced
  • 1 jalapeno ribs and seeds removed, then minced
  • 1/3 cup cilantro leaves chopped
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste

Instructions

  • Place the black beans, corn, red onion, red bell pepper, avocado and jalapeno in a large bowl.
  • In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
  • Pour the dressing over the beans and vegetables and toss gently to coat. Serve.

Nutrition

Calories: 223kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 87mg | Potassium: 590mg | Fiber: 10g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 35.9mg | Calcium: 30mg | Iron: 2.6mg