Black Bean and Corn Salad

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Prep Time: 10 mins | Cook Time: 0 mins | Serves: 8

Ingredients

• 2 cans no-salt added black beans, drained and rinsed

• 1 ½ c fresh or frozen corn

• 1/3 c red onion, finely chopped

• 1/3 c green onion, chopped

• 1 ½ c cherry tomatoes, halved

• 1 avocado, cubed

• 1 c cilantro, chopped

• 1/3 c apple cider or red wine vinegar

• 3 Tbsp olive oil

• ½ lime, juiced

• 2 tsp cumin

• 1 tsp sugar

• 1 tsp salt

• ¼ tsp black pepper

Directions

1. Combine beans, corn, onions, cilantro, tomatoes, and avocado in large bowl.

2. In separate bowl, combine vinegar, olive oil, lime, cumin, sugar, salt and pepper. Whisk until well combined.

3. Drizzle dressing over bean mixture and gently toss until well incorporated.

4. Serve and enjoy!

Notes

• Use seasonal corn off the cob instead of frozen for even more flavor and freshness.

• Add tomatoes and avocado to the salad just before serving to preserve their color and texture.

• Keeps well in the fridge for up to 5 days (with tomatoes and avocados added at time of serving).

• Works great for a satisfying entrée, side salad, taco filling, or salsa/dip

Nutrition: (per 1 cup serving) Calories: 229 kcals | Total Fat: 9 g | Sat Fat: 1 g | Sodium: 289 mg | Carb: 30 g | Fiber: 8 g | Protein: 8 g.

In the Kitchen | August 2022
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