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Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: American, Tex Mex
Ingredients: ¼ cup fresh lime juice; 3 tablespoons avocado oil; 1 small garlic clove (grated); ½ teaspoon ground cumin; ¾ teaspoon sea salt; Freshly ground black pepper; 1½ cups cooked black beans (drained and rinsed); Kernels from 2 ears fresh corn (left raw, about 1½ cups); 1 red bell pepper (stemmed, seeded, and diced); ½ cup chopped fresh cilantro (plus more cilantro leaves for garnish); ½ to 1 jalapeño pepper (seeded and diced, or 1 serrano, sliced); ⅓ cup diced red onion; 3 tablespoons Cotija cheese; 1 ripe but firm avocado (pitted and diced); 2 tablespoons toasted pepitas (optional)

This black bean and corn salad is a delicious summer side dish or healthy lunch! It keeps well for up to 3 days in the fridge, but if you're making it in advance, wait to add the avocado until right before you eat. Otherwise, it will start to brown.

20 min total 20 min prep 4

AmericanTex Mex SaladSide Dish

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