Southwest Black Bean Salad with Lime Cilantro Vinaigrette
Black bean and corn salad is full of all the Mexican flavors you love - cilantro, lime & avocado, & it's easy to make too. Serve as a meatless meal or side dish.
Servings: 6 servings
Calories: 268kcal
Ingredients
- 15 ounces canned black beans rinsed and drained
- 15.25 ounces canned sweet corn kernels drained (of which you use about ¾ can)
- 1 bell pepper, any color chopped
- 3 cloves garlic minced
- 1 Tablespoon onion chopped
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 Tablespoon sugar
- 4 Tablespoons light olive oil
- 1 teaspoon lime zest
- 1 lime juiced (about 3 Tablespoons fresh lime juice)
- ¼ cup fresh cilantro chopped + additional for garnish
- 1 avocado chopped
Instructions
- Mix all of the above ingredients together, except avocado, and place in refrigerator for flavors to mix for about 6 hours.
- To serve: Prepare avocado and gently mix into salad. If time, let the salad sit for 30-60 at room temperature, garnish with additional cilantro, and serve.
Notes
STORE/FREEZE
Store: Place in an airtight container in the refrigerator. It will last up to 4 days. Note the avocado may turn brown so you might want to remove the avocado from the leftovers.
Freeze: Remove the avocado pieces then place the leftovers in a freezer-safe container or plastic freezer bag. Freeze it for up to 3 months. Thaw it in the fridge overnight.
Nutrition
Calories: 268kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 812mg | Potassium: 542mg | Fiber: 9g | Sugar: 7g | Vitamin A: 763IU | Vitamin C: 36mg | Calcium: 40mg | Iron: 2mg
