Black Bean and Corn Salad Delight: Summer Freshne


– 2 cans (15 ounces each) black beans, drained and rinsed – 2 cups frozen corn kernels, thawed – 1 red bell pepper, diced – 1/2 red onion, finely chopped – 1/4 cup fresh cilantro, chopped – 1 jalapeño pepper, seeded and minced (optional, for some heat) – Juice of 2 lime – 3 tablespoons extra-virgin olive oil – 1 teaspoon ground cumin – Salt and pepper to taste – Avocado slices for garnish (optional)


Combine Ingredients: In a large mixing bowl, combine the black beans, thawed corn kernels, diced red bell pepper, finely chopped red onion, fresh cilantro, and minced jalapeño pepper (if using). Prepare the Dressing: In a separate small bowl, whisk together the lime juice, extra-virgin olive oil, ground cumin, salt, and pepper until well combined. Toss and Dress: Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until the dressing evenly coats the salad. Chill and Marinate: Cover the salad and refrigerate it for at least 30 minutes to allow the flavors to meld and the salad to marinate. Garnish and Serve: When ready to serve, garnish the Black Bean and Corn Salad with avocado slices, if desired. It adds a creamy contrast to the vibrant flavors.

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