Black Bean and Corn Salad
the perfect choice is undoubtedly the Black Bean and Corn Salad. With its rich medley of vegetables and bold Southwestern essence,
Ingredients
- 1 can black beans, rinsed and drained
- 2 tablespoons lime juice
- 2 cups fresh corn kernels
- Salt and pepper to taste
- 1 avocado, diced
- ½ red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
Instructions
- Remove excess liquid from the black beans and corn by rinsing and draining.
- Then mince the red onion and cilantro into small pieces.
- Slice the cherry tomatoes in two and cut the avocado into small dices.
- Create a tangy dressing by whisking lime juice, olive oil, salt, and pepper in a small bowl.
- In a large bowl, blend black beans, corn, red onion, cherry tomatoes, cilantro, and avocado together.
- Pour the dressing all over the salad and toss until it's thoroughly coated.
- You can either serve it straight away or put it in the fridge until it's time to eat.
