Tangy Black Bean and Corn Salad

Tangy Black Bean and Corn Salad

5.0 from 2 votes
Course: Appetizers, SidesCuisine: SouthwesternDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 15.5-oz. cans black beans, rinsed and drained

  • 1 1/2 cups frozen corn kernels

  • 1 avocado, peeled, pitted, and diced

  • 1 red bell pepper, diced

  • 2 tomatoes, seeded and diced

  • 6 green onions, minced

  • 1/2 cup fresh cilantro, chopped (optional)

  • 1/3 cup freshly squeezed lime juice

  • 1/2 cup olive oil

  • 1 clove garlic, minced

  • 1 tsp. salt

  • 1/8 tsp. cayenne pepper

Directions

  • In a salad bowl, combine the beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro, if desired.
  • Place the lime juice, olive oil, garlic, salt, and cayenne pepper into a small jar. Cover with a lid and shake to mix thoroughly. Pour the vinaigrette over the salad ingredients and stir gently to coat. Serve immediately or refrigerate for later, stirring again before serving.

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