Black Bean and Corn Salad
Ingredients
-
2
cups
corn
-
2
15-ounce cans
black beans, rinsed and drained
-
½
cup
green onions, diced
-
½
fresh
jalapeño, seeded and minced
-
1
red bell pepper, diced
-
½
cup
red onion, diced
-
2
fresh
plum tomatoes, seeded and chopped
-
½
teaspoon
cumin
-
1
teaspoon
garlic, minced
-
1
tablespoon
honey
-
1-2
tablespoons
olive oil
-
¼
cup
cilantro, chopped
-
to taste
salt and pepper
-
1
avocado, peeled, seeded, and cut into chunks
Instructions
- Boil water in a small pot and cook the corn for about 1-2 minutes.
- Drain the corn and rinse it in cold water, then set aside.
- In a large bowl, combine black beans, corn, green onions, jalapeño, bell pepper, red onion, and tomatoes.
- In a separate bowl, mix cumin, minced garlic, honey, olive oil, cilantro, and salt and pepper to taste.
- Toss the dressing with the salad ingredients, then add avocados and chill until serving.
Nutrition Facts (estimated)
Servings
4
Calories
224
Total fat
12g
Total carbohydrates
30g
Total protein
5g
Sodium
10mg
Cholesterol
0mg
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