Bean and Corn Salad Recipe
This refreshing bean and corn salad is a perfect side dish for summer barbecues, potlucks, or as a light meal. It’s easy to make, nutritious, and full of vibrant flavors.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the Ingredients:
- Drain and rinse the black beans.
- Drain the corn kernels.
- Dice the red bell pepper.
- Finely chop the red onion.
- Dice the avocado.
- Halve the cherry tomatoes.
- Chop the fresh cilantro.
- Mix the Salad:
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, avocado, cherry tomatoes, and cilantro.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, salt, and pepper.
- Combine:
- Pour the dressing over the salad and toss gently to combine, ensuring that all the ingredients are evenly coated.
- Chill and Serve:
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Feel free to adjust the seasoning and ingredients to your taste. This salad can also be made ahead of time and stored in the refrigerator for up to 2 days.
