Description
This Black Bean and Corn Salad is a vibrant dish bursting with flavor and fresh ingredients. It’s quick to prepare, featuring black beans, corn, and colorful vegetables, making it a fantastic healthy meal or side dish for any occasion.
Ingredients
Scale
- 2 cups frozen corn kernels
- 1 jalapeño
- 2 15-ounce cans black beans, drained and rinsed
- 2 medium roma tomatoes, diced
- 1 medium yellow bell pepper, diced
- 1 cup jicama, peeled and diced into ¼-inch cubes
- 1/2 small red onion, minced
- 1/2–1 cup fresh cilantro, chopped
- 1 large avocado, diced
- 1/3 cup extra virgin olive oil
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 2 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon sea salt
- black pepper, to taste
Instructions
- Heat a dry skillet over high heat. Add the frozen corn kernels and cook, undisturbed, for 2–3 minutes until some kernels are charred. Toss and continue until lightly charred all over. Remove from heat and let cool.
- Return the skillet to high heat and char the jalapeño, turning occasionally, until blistered on all sides. Let it cool, then dice and add to the salad.
Notes
Feel free to adjust the amount of jalapeño according to your spice preference.
Make sure to zest the limes before juicing them for the best flavor.
Use fresh ingredients for the best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg