Ingredients
Scale
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained and rinsed
- 1 medium tomato, diced
- 1 medium avocado, diced
- 1/2 small red onion, finely diced
- 1/2 cup fresh cilantro leaves, chopped
- 1 medium jalapeño, finely diced
- 1 small garlic clove, minced
- 2 tablespoons lime juice
- 1 tablespoon canola oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Rinse the black beans and corn under cold water.
- Dice the tomato, avocado, red onion, and jalapeño; mince the garlic.
- In a large mixing bowl, combine black beans and corn.
- Add diced tomato, avocado, red onion, cilantro, jalapeño, and garlic.
- Drizzle with lime juice and oil; sprinkle with cumin, salt, and pepper.
- Gently toss to combine; taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Chill before serving to enhance freshness. Feel free to add diced bell peppers or cucumber for extra crunch.