Description
This Black Bean and Corn Salad is a refreshing blend of flavors with black beans, corn, and fresh vegetables. It’s simple to make, nutritious, and perfect for easy meals or gatherings!
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
- 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 and add the frozen corn kernels. Cook undisturbed for 2–3 minutes until some kernels are charred. Toss corn and continue 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
Char the corn for added flavor and texture.
Adjust the amount of chipotle powder based on your heat preference.
Nutrition
- Serving Size: 1 serving
- Calories: 234
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg