Description
This Black Bean and Corn Salad features bold flavors and fresh ingredients, making it a perfect choice for a quick, healthy meal or a delightful side dish at gatherings.
Ingredients
Scale
- 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
- 1/4 cup lime juice
- 2 cloves garlic, finely minced
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon sea salt
- black pepper, to taste
Instructions
- Heat a dry skillet over high heat. Add frozen corn kernels and cook undisturbed for 2-3 minutes until charred. Toss and continue cooking until lightly charred. Remove from heat and cool.
- Return the skillet to high heat. Char the jalapeño, turning occasionally until blistered on all sides. Let cool, then dice and add to the salad.
Notes
Use fresh corn if available for a sweeter taste.
Adjust the chipotle powder according to your spice preference.
Add more lime juice for extra zing.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg