Preview
Black Bean and Corn Salad
10 min
Prep Time0 min
Cook Time10 min
Total TimeA hearty Tex-Mex salad that requires no cooking and can be whipped up in minutes! Perfect for a quick & easy, healthy & filling lunch, side dish or dip. It's vegan, gluten-free, sugar-free and soy-free to accommodate a number of dietary restrictions.
Ingredients (4-6 servings)
MetricImperial
420g corn
420g black beans
2 roma tomatoes
1 avocado
1/2 red onion
1 small bunch fresh cilantro
1/2 tsp cumin
1/2 lemon
-Salt, to taste
-Pepper, to taste
- Drain and rinse the cans of corn and black beans.
- Finely dice red onion, chop cilantro, and small dice tomatoes and avocados.
- Add all the ingredients and seasonings to a large mixing bowl. Toss until combined. Taste and season with more lime juice or salt if needed. Enjoy!
Notes
- Any leftovers can be stored in an airtight container in the fridge for 3 days.
- Serve this salad as a side or a light lunch on its own. It's also the perfect dish to bring to a picnic or a potluck party on a warm summer day!
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