Black Bean and Corn Salad
Ingredients
The dressing
-
¼
cup
fresh lime juice
-
3
tablespoons
avocado oil
-
1
small
garlic clove, grated
-
½
teaspoon
ground cumin
-
¾
teaspoon
sea salt
-
to taste
freshly ground black pepper
The salad
-
1½
cups
cooked black beans, drained and rinsed
-
2
ears
fresh corn, kernels removed
-
1
medium
red bell pepper, diced
-
½
cup
chopped fresh cilantro
-
½ to 1
jalapeño pepper, seeded and diced
-
⅓
cup
diced red onion
-
3
tablespoons
Cotija cheese
-
1
ripe
avocado, pitted and diced
-
2
tablespoons
toasted pepitas (optional)
Instructions
- Whisk together the lime juice, avocado oil, garlic, cumin, salt, and pepper in a large mixing bowl.
- Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion to the bowl and toss to coat.
- Fold in the Cotija cheese and avocado, then season to taste.
- Garnish with cilantro leaves and toasted pepitas if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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