Description

This Black Bean and Corn Salad features vibrant flavors with black beans, sweet corn, and fresh vegetables, making it perfect for quick, healthy meals or a delightful side dish.

Ingredients

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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, about 2 medium limes
1/4 cup lime juice, about 2 limes
2 cloves garlic, finely minced
1 teaspoon ground cumin
1/4 teaspoon chipotle powder, or to taste
1/2 teaspoon sea salt, or to taste
black pepper, to taste

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Instructions

Heat a dry skillet over high heat and add the frozen corn kernels. Cook for 2–3 minutes until some kernels are charred. Toss and continue cooking until lightly charred all over. Remove from heat and let cool.
Return the skillet to high heat to char the jalapeño, turning occasionally until blistered on all sides. Let cool, then dice and add to the salad.

Notes

For added flavor, toast the cumin before adding it to the salad.
Adjust the lime juice and chipotle powder based on your taste preference for spice.
Make sure to rinse the black beans thoroughly to eliminate excess sodium.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 11g
Protein: 8g
Cholesterol: 0mg