Description

This Black Bean and Corn Salad is bursting with flavor! A delightful mix of fresh ingredients like black beans, corn, and avocado makes it a quick and healthy meal ideal for any occasion.

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 (about 2 medium limes)
1/4 cup lime juice (about 2 limes)
2 cloves garlic, finely minced, grated or crushed
1 teaspoon ground cumin (toasted if possible)
1/4 teaspoon chipotle powder (or to taste)
1/2 teaspoon sea salt (or to taste)
black pepper (to taste)

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Instructions

Heat a dry skillet over high heat. Add the frozen corn kernels and cook, undisturbed, for 2–3 minutes until some kernels are charred. Toss and continue until lightly charred all over. Remove from heat and let cool.
Return the skillet to high heat and char the jalapeño, turning occasionally, until blistered on all sides. Let it cool, then dice and add to the salad.

Notes

For added flavor, consider toasting the ground cumin before adding it to the salad.
The jicama adds a nice crunch and can be substituted with cucumber if necessary.
Adjust the heat level by varying the amount of jalapeño you use.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 10g
Protein: 7g
Cholesterol: 0mg