This black bean and corn salad is a delicious summer side dish or healthy lunch! It keeps well for up to 3 days in the fridge, but if you&#039;re making it in advance, wait to add the avocado until right before you eat. Otherwise, it will start to brown.

Black Bean and Corn Salad

lime juice

avocado oil

garlic (grated)

cumin

sea salt

black pepper

black beans

fresh corn (raw) (about 1½ cups)

red bell pepper (stemmed, seeded, and diced)

cilantro (with stems) (plus more leaves

red onion

Cotija cheese

avocado

toasted pepitas (optional)

In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and pepper.

Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.

Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.

black bean and corn salad

Prep Time: 20 minutes

Servings: 4

Cost: $10.99 /serving

Author : Jeanine Donofrio

Ingredients

Instructions

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