Description
This Black Bean and Corn Salad combines fresh flavors with healthy ingredients like black beans, sweet corn, and vibrant vegetables. Perfect for a quick dinner or a flavorful side dish, this recipe is both easy to prepare and utterly delicious!
Ingredients
Scale
- 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
- 1/4 cup lime juice
- 2 cloves garlic, finely minced, grated or crushed
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon sea salt
- black pepper to taste
Instructions
- Heat a dry skillet over high heat. Add the frozen corn kernels and cook, undisturbed, for 2–3 minutes until some kernels are charred. Toss and continue to cook until lightly charred all over. Remove from heat and let cool.
- Return the skillet to high heat and char the jalapeño, turning occasionally, until blistered on all sides. Let it cool, then dice and add to the salad.
Notes
For added flavor, try toasting the cumin before adding it to the salad.
Adjust the chipotle powder based on your spice preference.
Make sure to rinse and drain the black beans well to reduce sodium content.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg