Black Bean and Corn Salad
This black bean and corn salad is a great side dish or vegan meal. It is super quick and easy to make!
Total Time20 minutes mins
Course: Salad, Side Dish
Cuisine: plant-based
Author: Bree Sheree
- 2 cups canned black beans
- 2 cups corn (I use frozen)
- ½ cup finely chopped red onion
- 1 cup chopped red pepper
- 1 jalapeno pepper finely chopped (seeds removed)
- Cilantro* (optional)
Dressing
- 1 avocado
- Juice of 1 lime
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
Start by opening your can of black beans and rinse them before adding to a large bowl.
Add the corn, red onion, red pepper, and jalapeno to the bowl as well.
When you are ready to eat the salad, prepare the dressing. Mash the avocado with a fork, then add the other dressing ingredients and mix everything together.
Add the avocado mix to the salad and mix it in evenly.
Sprinkle on some ground black pepper to taste if desired.
*A lot of people enjoy adding cilantro to their black bean and corn salad, so add some to taste if desired. I personally don't like it so I haven’t tested and found the ideal amount.
You can store this salad in a sealed container in the fridge for about 3 days.