Easy Summer Corn and Black Bean Salad.
Watch Healthy Elizabeth On Youtube
I’d love to hear from you! If you make this dish, pin it, tag me on Instagram or YouTube @healthyelizabeth so I can share it with others. It’s really exciting to see when you make my recipes!
JOIN MY NEWSLETTER…
Let’s Stay in Touch!
For this recipe you’ll need
Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- avocado oil
- lime juice
- fresh garlic
- cumin
- chili powder
- salt and pepper
- frozen or fresh corn
- canned black beans
- red bell pepper
- cherry or grape tomatoes
- jalapeno or jarred cherry peppers
- red onion
- cilantro (optional)
- avocado (optional)
Here’s How To Make My Corn and Black Bean Salad
Step by Step Instructions
- In a large bowl, combine all the ingredients for the dressing and whisk together.
- Add the rest of the salad ingredients and toss to combine. Add fresh avocado cubes when serving. Keeps in the fridge for up to 5 days.
Did you make this recipe?
Tag me @healthyelizabeth on Instagram or leave a comment on YouTube!
Print the recipe or Get the ingredients with Instacart
Corn and Black Bean Salad.
Print RecipeEquipment
- large mixing bowl
Ingredients
For the dressing
- 4 tbsp avocado oil
- 3 tbsp lime juice
- 2 cloves garlic
- ½ tsp cumin
- ½ tsp chili powder
- salt and pepper to taste
For the salad
- 12 oz frozen or fresh corn
- 2 14.5 oz can black beans, drained and rinsed
- 1 red bell pepper, diced
- ½ pint cherry or grape tomatoes, halved
- 1 jalapeno (seeded) or jarred cherry peppers, finely diced
- ½ small red onion, finely diced
- ½ cup cilantro, chopped
- avocado for topping
Instructions
- In a large bowl, combine all the ingredients for the dressing and whisk together.
- Add the rest of the salad ingredients and toss to combine. Add fresh avocado cubes when serving. Keeps in the fridge for up to 5 days.
Servings: 6
