Description
This Black Bean and Corn Salad bursts with flavor from charred corn, vibrant veggies, and a zesty lime dressing. It’s an easy, healthy dish that’s great for any meal!
Ingredients
Scale
- 2 cups frozen corn kernels
- 1 jalapeño
- 2 15 ounce cans black beans, drained and rinsed
- 2 medium roma tomatoes, diced
- 1 medium yellow bell pepper, diced
- 1 cup jicama, peeled and diced into ¼-inch cubes
- 1/2 small red onion, minced
- 1/2–1 cup fresh cilantro, chopped
- 1 large avocado, diced
- 1/3 cup extra virgin olive oil
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 2 cloves garlic, finely minced, grated or crushed
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon sea salt
- black pepper to taste
Instructions
- Heat a dry skillet over high heat and add the frozen corn kernels. Cook undisturbed for 2-3 minutes until some kernels are charred. Toss and continue cooking until lightly charred all over, then remove from heat and let cool.
- Return the skillet to high heat to char the jalapeño, turning occasionally until blistered on all sides. Allow it to cool, then dice and add to the salad.
Notes
For an extra kick, toast the cumin before adding it to enhance its flavor.
Adjust the jalapeño quantity based on your spice preference.
Chop the cilantro just before serving for a fresher taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 8g
- Cholesterol: 0mg