Black Bean Corn Salad Recipe
User Reviews
4.8
Black Bean Corn Salad Recipe
Description
This salad features fresh vegetables—avocado, bell pepper, cherry tomatoes, and onion—cut into uniformly small pieces for even texture and distribution. Canned black beans and corn are rinsed and drained to reduce excess liquid and salt before mixing. The dressing of olive oil and lemon juice adds brightness and smoothness, balanced by seasoning with salt and pepper.
The combination creates a vibrant, crisp salad where the creaminess of the avocado complements the sweet corn and slightly pungent onion. Preparing this salad without cooking preserves the freshness and natural flavors of the ingredients.
It is best served immediately to maintain the avocado’s texture and color, making it ideal for picnics, casual meals, or as a side dish. Adjust seasoning to taste before serving.
Ingredients
- 1 avocado
- 1 yellow bell pepper
- 1 cn black beans
- 1 cn corn yellow
- 1/2 lb cherry tomato
- 1/2 yellow onion small
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tso salt adjust to taste
- 1/2 tsp black pepper adjust to taste
Instructions
- Drain and rinse the canned beans and corn.
- Dice the bell pepper, avocado, and onion into tiny, similar-sized pieces. Slice the cherry tomatoes into halves or quarters.
- To make the dressing, whisk the olive oil, lemon juice, salt, and pepper together in a small bowl.
- Toss the salad with the dressing and serve right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 54mg | 2% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 38mg | 42% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.