BLACK BEAN AND CORN SALAD
Ever tried the refreshing taste of a Black Bean and Corn Salad? Packed with nutrition and bursting with flavors, it’s a summer sensation you won’t be able to resist! Follow along to craft this delightful dish for your next meal.
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Nutritions
Nutrition Facts
BLACK BEAN AND CORN SALAD
Amount per Serving
Calories
200
% Daily Value*
Fat
4
g
6
%
Carbohydrates
34
g
11
%
Fiber
7
g
29
%
Sugar
5
g
6
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 1 can 15 ounces [or roughly 425g] black beans, drained and rinsed
- 1 cup or 240g sweet corn, drained
- 1 red bell pepper diced to perfection
- ½ cup [or 20g] fresh cilantro finely chopped
- Juice of 1 lime
- ½ of a red onion chopped just right [or around 75g]
- 2 tablespoons [or 30ml] olive oil
- A teaspoon [or about 5g] of chili powder
- A pinch ½ teaspoon [or 2.5g], of cumin
- Salt and pepper sprinkle to your heart’s content
Instructions
- Start with those black beans. Get them in a bowl, ready to mingle.
- Toss in that sweet corn.
- Up next, those vibrant diced red bell peppers and the finely chopped red onion.
- Cilantro? Yes, please! Get it in there.
- Squeeze out every drop of that lime. Zest is best!
- A gracious drizzle of olive oil is essential.
- Spice it up with chili powder and cumin.
- A sprinkle of salt, a dash of pepper, and you’re golden.
- Mix everything with love, letting each ingredient get acquainted.
- Patience! Let it sit for about 10 minutes. Trust me, it’s worth the wait.
Notes
- Got an avocado? Half of it, diced, would blend in like a charm.
- For those who enjoy a little fire, throw in a chopped jalapeño.
- Fresh cilantro is the secret weapon. Always!
- If you’ve got some time on your hands, let it chill in the fridge for an hour.
