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Ingredients
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- 3 cups black beans, drained and rinsed
- 1 (15-ounce) can sweet corn
- 1/4 cup red onion, minced
- 1/2 red bell pepper, diced small
- 1/2 green bell pepper, diced small
- 1 jalapeño, seedless and minced small (optional)
- 1/3 cup cilantro leaves, lightly chopped
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 large avocado, diced
Instructions
- Combine black beans and sweet corn in a large mixing bowl.
- Add red onion, bell peppers, jalapeño, and cilantro to the bowl.
- In a small bowl, whisk together olive oil, lime juice, honey, garlic, salt, smoked paprika, and black pepper.
- Pour vinaigrette over the salad and toss gently.
- Cover and refrigerate for at least 30 minutes.
- Add diced avocado just before serving.
Notes
Select fresh herbs and ripe avocados for the best flavor.
Adjust the jalapeño amount based on your spice level preference.
Chilling the salad for longer helps enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mexican
Nutrition
- Calories: 200
- Sugar: 3
- Sodium: 300
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 8
- Protein: 7
- Cholesterol: 0