Black Bean and Corn Salad
A colorful, fresh salad full of veggies with a tangy cilantro lime dressing. An easy side dish for steak, chicken or fish that doubles as a dip!
Servings: 8 servings
Ingredients
Dressing
- 3 garlic cloves minced
- 3 limes zested and juiced
- ¼ cup olive oil
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Salad
- 1 cup chopped red onion
- 2 avocados seeded diced
- 4 Roma tomatoes seeded and diced
- 1/4 cup fresh chopped cilantro more or less to taste
- 30 ounces canned corn drained
- 30 ounces canned black beans drained and rinsed
Instructions
Dressing:
- Whisk together olive oil, lime zest and juice, cumin, minced garlic, salt and pepper. Set aside. If preparing ahead of time, store in an airtight container. Can sit out at room temperature up to 2 hours, otherwise store in the fridge and let come to room temp when ready to use.
Salad:
- In a large bowl, combine black beans, corn, cilantro, tomatoes and red onion. Cover tightly and store until ready to serve.
- Just before serving, Pour dressing over the salad and toss to coat. Gently stir in diced avocado.
- Serve immediately.
Notes
All of the ingredients amounts are approximate - feel free to use more or less or omit any of them you like.
Nutrition
Calories: 339kcal | Carbohydrates: 42g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 879mg | Potassium: 827mg | Fiber: 12g | Sugar: 2g | Vitamin A: 378IU | Vitamin C: 23mg | Calcium: 63mg | Iron: 3mg
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