Description
A refreshing and healthy black bean and corn salad, perfect for summer.
Ingredients
Scale
- 1 can Black-eyed peas (canned and rinsed)
- 1 can Black beans (canned and rinsed)
- 1 cup Corn (canned or fresh)
- 1 medium Red bell pepper (finely diced)
- 1 medium Jalapeño (adjust to heat preference)
- 1 small Red onion (finely diced)
- 1/4 cup Cilantro (fresh, chopped)
- 1 medium Avocado (diced)
- 3 tablespoons Apple cider vinegar
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1/2 teaspoon Garlic powder
- 1 teaspoon Salt
Instructions
- Whisk the apple cider vinegar, lime juice, olive oil, chili powder, cumin, garlic powder, and salt in a bowl.
- Prep the beans and veggies: drain and rinse both kinds of beans and corn. Finely dice the bell pepper, jalapeño, and red onion, and chop the cilantro.
- Dice the avocado with care. Score the flesh without piercing the skin, then scoop out perfect cubes with a spoon.
- Combine everything in a large bowl. Add the beans, corn, diced veggies, fresh cilantro, and creamy avocado.
- Toss gently but thoroughly to coat all the ingredients evenly with the dressing.
- Taste and adjust the seasoning. Add more salt, spice, or lime juice to suit your preference.
Notes
- This salad can be served as a side dish or a light meal.
- Feel free to customize the ingredients based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg