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Hello, fellow foodies! Today, I’m excited to share with you a Healthy Salad recipe that’s close to my heart – the Black Bean and Corn Salad. This salad is not just a dish; it’s a colorful fiesta of flavors and nutrients, perfect for those who love a mix of healthy and delicious.
Why You’ll Love This Salad
Before we dive into the recipe, let’s talk about why this Black Bean and Corn Salad is a must-try. It’s packed with fiber, protein, and a variety of vitamins, making it not just tasty but also incredibly nutritious. Plus, it’s super easy to make!
Ingredients
- 1 can black beans, drained and rinsed
- 1 cup sweet corn, fresh or canned
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced (optional)
Instructions
- Combine black beans, corn, red pepper, and onion in a large bowl.
- Add chopped cilantro, lime juice, and cumin. Toss to mix well.
- Season with salt and pepper according to your taste.
- Gently fold in the avocado if you’re using it.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutritional Information
Serving Size: 1 cup | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 45 minutes (includes chilling)
Per Serving: Calories: 150, Protein: 6g, Carbohydrates: 20g, Fat: 5g
Conclusion
There you have it, my foodie friends – a simple yet scrumptious Black Bean and Corn Salad that’s perfect for any occasion. Whether it’s a quick lunch, a picnic, or a party side dish, this salad is sure to be a hit. Don’t forget to share your experience and tweaks to the recipe. Happy cooking!
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Delicious Black Bean and Corn Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Black Bean and Corn Salad is a refreshing and colorful dish, perfect as a side or a light main meal. Packed with zesty lime, fresh vegetables, and protein-rich black beans, it’s a versatile and healthy option that’s easy to prepare.
Ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1 jalapeño, seeded and minced (optional)
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, avocado, jalapeño (if using), and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasonings as needed.
- Chill in the refrigerator for at least 15 minutes to allow the flavors to meld together.
- Serve as a standalone salad, or pair it with tortilla chips, grilled meats, or as a taco filling.
Notes
- For extra zest, add a splash of red wine vinegar or a pinch of chili powder to the dressing.
- If you prefer a milder flavor, omit the jalapeño.
- This salad can be made ahead and stored in the refrigerator for up to 2 days. Add the avocado just before serving to prevent browning.
- Prep Time: 10 minutes
- Category: Dinner
- Method: No-Cook
- Cuisine: Mexican-Inspired
