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–+ servings
Black Bean and Corn Salad

Discover the versatile and delicious Black Bean and Corn Salad perfect for any occasion from weeknight dinners to summer barbecues
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Prep Time 15 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 ripe avocado, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 medium red onion, diced
  • 0.25 cup fresh cilantro, chopped (optional)
  • 0.25 cup balsamic vinegar or honey lime dressing
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Colander
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Rinse and drain the black beans in a colander.
  2. Drain the canned corn (or cook fresh/frozen corn).
  3. In a large bowl, combine black beans, corn, diced avocado, cherry tomatoes, and diced red onion.
  4. If using, add chopped cilantro to the mixture.
  5. Pour the balsamic or honey lime dressing over the mix.
  6. Toss gently to combine all ingredients.
  7. Season with salt and pepper to taste.
  8. Allow the salad to rest in the refrigerator for at least 30 minutes before serving for optimal flavor.

Nutrition

Calories: 230kcalCarbohydrates: 34gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 250mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

This salad is versatile and can be customized with additional ingredients like grilled chicken, shrimp, or different dressings.
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