Lunch · Mexican
Mexican black bean and corn salad
A colorful, filling salad of black beans, corn and peppers with a lime and cumin dressing.
- Serves
- 2
- Prep
- 15 min
- Total
- 15 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 400 g canned black beans, drained
- 150 g corn kernels, frozen and thawed
- 1 medium red bell pepper, diced
- 1/4 medium red onion, diced
- 1 medium avocado, diced
- 15 g fresh cilantro, chopped
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
Method
Combine the black beans, corn, bell pepper and red onion in a large bowl.
Whisk the lime juice, olive oil, cumin and salt in a small bowl.
Pour the dressing over the salad and toss well.
Fold in the avocado and cilantro just before serving.
Chill for at least 10 minutes to let the flavors combine.