Black Bean & Corn Salad
This is a combination of recipes from the internet to find the right mix for our family. I like this as a salsa with chips!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 clove garlic minced
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1 red bell pepper chopped
- 2 tomatoes chopped
- 1/8 teaspoon ground cayenne pepper
- 6 green onions thinly sliced
- 3/4 teaspoon ground cumin
- 1 small jalapeno pepper seeded and minced
- 1 avocado peeled, pitted and diced
- 2 14.5 ounce cans black beans drained and rinsed
- 1 1/2 cups corn kernels frozen
- 1/2 cup fresh cilantro chopped (optional)
- 1/3 cup fresh lime juice
- Carbohydrate 47.7385167388058 g
- Cholesterol 0 mg
- Fat 10.6798460912144 g
- Fiber 16.364947656204 g
- Protein 14.8587988157651 g
- Saturated Fat 1.59482454951075 g
- Serving Size 1 1 Serving (299g)
- Sodium 334.435071368023 mg
- Sugar 31.3735690826018 g
- Trans Fat 0.713340383920476 g
- Calories 328 calories
Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, Jalapeno pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pout it over the salad. Stir salad to coat vegetables and beans with dressing. Refrigerate for 1/2-1 hour prior to serving so that flavors can blend.
