Description

This Black Bean and Corn Salad is bursting with flavors from fresh ingredients like charred corn, creamy avocado, and zesty lime. Perfect for a quick meal or a healthy side dish, it’s sure to please anyone who loves homemade salads!

Ingredients

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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, from about 2 medium limes
1/4 cup lime juice, from 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 and add the frozen corn kernels. Cook undisturbed for 2-3 minutes until some kernels are charred, then toss and continue cooking until lightly charred all over. Remove from heat and let cool.
Return the skillet to high heat. Char the jalapeño, turning occasionally until blistered on all sides. Let it cool, then dice and add to the salad.

Notes

Adjust the amount of chipotle powder according to your desired spice level.
For added crunch, serve the salad chilled or at room temperature after letting it sit for a bit.
Feel free to substitute any of the vegetables based on your preference.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 3g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 10g
Protein: 7g
Cholesterol: 0mg