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Black Bean and Corn Salad

This salad is good for vegetarians and vegans alike. It's filling and packed with nutrients, and the dressing is full of heart-healthy fats. It's also easy to make, and works well with various grains and vegetables. It pairs well with veggie burgers, tacos, and other Mexican-inspired foods. It can also be prepared up to three days ahead. If you want to serve it right away, add the avocado last. Then mix and chill.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 266
Ingredients Method Video Notes

Ingredients
  

  • 1 16oz can Black Beans, completely rinsed
  • 2 cups Corn frozen or fresh
  • 1/2 a Red Onion small dice
  • 2 TBS Poblano Pepper small dice
  • Juice from 1 Lime
  • 2 – 3 TBS Cilantro chopped
  • 2 TBS Olive Oil
  • 1 TBS Salt
  • 1 tsp Black Pepper
  • 1 tsp Chili Powder

Method
 

  1. Completely (and I mean completely) drain and pat dry the black beans. Set aside.
  2. Fold all other ingredients together in a large bowl.
  3. Gently fold the black beans in last so that the color stays nice and bright. Place in the fridge for at least 3 hours so they flavors can combine.

Video

Notes

A delicious salad with a healthy dressing is a great side dish for any party. You can use any type of dressing, and your favorite dressing will not go bad on this salad. The dressing is rich and delicious and will be loved by everyone. A black bean and corn salad is also a great dip for tortilla chips. You can even serve it for lunch. It is a great side dish at any party. You'll thank yourself later when you see how good it is for you!