Easy Black Bean & Corn Fiesta Salad
A vibrant and nutritious salad bursting with flavors, perfect for hot summer days or as a delightful side dish.
Ingredients
Salad Ingredients
- 1 can (15 oz) black beans, rinsed and drained Packed with protein and fiber.
- 1 can (15 oz) sweet corn, drained Alternatively, use 2 cups fresh corn.
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced Can be omitted if storing leftovers.
- 1/2 cup fresh cilantro, chopped Adds freshness.
- Juice of 2 limes
- 1 teaspoon olive oil
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Rinse and drain the black beans and corn. Dice the bell pepper, onion, and avocado, and halve the cherry tomatoes. Chop the fresh cilantro.
Mixing Ingredients
- In a large bowl, combine the black beans, corn, bell pepper, onion, cherry tomatoes, and avocado. Stir gently to mix.
Dressing the Salad
- Squeeze lime juice over the salad, add olive oil, and season with salt and pepper. Mix thoroughly.
Serving
- Serve immediately or chill in the fridge for 30 minutes to enhance the flavors.
Notes
For variations, substitute black beans for chickpeas or kidney beans, and use lemon juice instead of lime. To make it spicy, add jalapeños or hot sauce. Store leftovers in an airtight container; avoid adding avocado if storing, as it can brown quickly. Salad lasts in the fridge for up to 3 days.