Black Bean Salad
Recipe from Two Peas and Their Pod
This easy Black Bean Salad can be made in minutes and is a great appetizer or side dish to any meal. Serve it as a salad or dip with tortilla chips!
Servings: 6
Calories: 117kcal
Equipment
- Salad Bowl (I LOVE my Williams Sonoma Pantry Serving Bowl)
Ingredients
- 15 oz can black beans, rinsed and drained
- 1 cup corn, 1 large ear of sweet corn or 1 cup defrosted frozen corn
- 1 cup halved cherry or grape tomatoes
- 1 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped cilantro
- Juice of 1 1/2 limes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1 large avocado, pitted, peeled, and chopped
Instructions
- In a large bowl, combine black beans, corn, tomatoes, red pepper, onion, cilantro, lime juice, olive oil, salt, chili powder, and cumin. Stir to combine. Gently stir in the avocado and season with additional salt, if necessary. Serve.
Notes
Store the salad in the fridge for up to 2 days.
Nutrition
Serving: 6g | Calories: 117kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 397mg | Potassium: 356mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1240IU | Vitamin C: 41.3mg | Calcium: 11mg | Iron: 0.5mg