Lunch

Southwestern Black Bean Salad

Black beans and sweet corn mingle with juicy tomato and crisp onion in a bright lime and olive oil dressing that tingles on the tongue. Creamy avocado and fresh cilantro finish each bite with cool richness and herbal perfume.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Southwestern Black Bean Salad
Total
5 min
Prep
5 min
Serves
13

Nutrition per Serving

Calories
80
Protein
3g
Carbs
12g
Fat
4g
Fiber
3g
Sugar
1g
Sodium
127mg

Ingredients

  • 15 1/2 oz can black beans (rinsed and drained)
  • 9 oz cooked corn (fresh or frozen (thawed if frozen))
  • 1 medium tomato (chopped)
  • 1/3 cup red onion (chopped)
  • 1 scallion (chopped)
  • 1 1/2 - 2 limes (juice of)
  • 1 tbsp olive oil
  • 2 tbsp fresh minced cilantro (or more to taste)
  • salt and fresh pepper
  • 1 medium hass avocado (diced)
  • 1 diced jalapeno (optional)

Instructions

  1. In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  2. Squeeze fresh lime juice to taste and stir in olive oil.
  3. Marinate in the refrigerator 30 minutes.
  4. Add avocado just before serving.