|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 27g||97%|
|Total Sugars 5g|
|Vitamin C 85mg||425%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A quick and easy Southwestern-inspired vegetarian and vegan corn and bean salad recipe with black beans, avocados, lime juice, and bell peppers dressed in zippy and zesty fresh lime. Lastly, it has an olive oil dressing with a touch of salt and cayenne pepper.
We love bean salads: They're easy to stick in a container and pack in lunch boxes or office bags, they're high in protein and fiber which is great for everyone, and, best of all, they're simple, cheap and easy to prepare, with plenty of options for adding or substituting ingredients without too much trouble. Like it spicier? Add some hot sauce. Hate bell peppers? Use pimentos. If you are cooking for kids, omit the cayenne pepper and let them smother it with ketchup. Got a ton of roasted garlic on hand? Great, toss it in! You really can't go wrong with most bean salad recipes, and this one is no exception.
This Southwestern black bean and corn salad recipe is vegetarian, vegan, and also gluten-free.
2 (15-ounce) cans black beans, drained
1 1/2 cups corn kernels
1 red or yellow bell pepper, diced
1 avocado, diced, optional
3 tomatoes, chopped
4 green onions, chopped
1/3 cup fresh cilantro, chopped
1/3 cup lime juice
1/3 cup olive oil
1/2 teaspoon kosher salt, or to taste
1/8 teaspoon cayenne pepper
Gather the ingredients.
In a large mixing bowl, combine beans, corn, pepper, tomatoes, onion, and cilantro, and gently toss.
In a separate small bowl, whisk together lime juice, olive oil, sea salt, and cayenne pepper until well combined.
Pour dressing over beans mixture and gently toss to combine well and coat all of the bean salad ingredients.
Gently fold in diced avocado just until well dispersed. If avocado is too soft and fragile, you can also just place the avocado on top of individual portions.
If you have some extra time, this black bean salad recipe is best prepared a few hours before servings so that you can chill it in the refrigerator (for at least an hour) to allow all those great Southwest flavors to mingle and fully develop.