Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained
- 1 cup cherry tomatoes, chopped
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: jalapeños for extra spice
Instructions
- In a large mixing bowl, combine the black beans, corn, cherry tomatoes, diced red bell pepper, and finely chopped red onion. Toss gently to mix evenly.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Add sliced jalapeños if desired for extra spice.
- Pour the dressing over the bean and vegetable mixture, stirring gently until everything is coated.
- Fold in the diced avocado and chopped cilantro.
- Garnish with additional cilantro leaves and lime wedges. Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- Use fresh, ripe vegetables for optimal flavor.
- Adjust spice levels with jalapeños or hot sauce.
- Store in an airtight container in the refrigerator for up to 2 days.
- Add avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 150 kcal Kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg