From Cookie and Kate
Fresh Black Bean Salad
- Time
- 20 min
- Makes
- 4
- Ingredients
- 15
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Ingredients
- 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
- 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
- 1 orange, yellow or red bell pepper, chopped
- 1 cup quartered cherry tomatoes
- 1 cup chopped red onion (from 1 small onion)
- ½ cup finely chopped fresh cilantro (about ½ medium bunch)
- 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
- ½ teaspoon lime zest (from 1 lime, preferably organic)
- 2 tablespoons lime juice (about 1 lime), to taste
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, to taste
- Optional garnishes: sliced avocado, crumbled feta, lime wedges
Nutrition · per serving
1 cup per serving
- Calories
- 245 kcal
- Fat
- 8 g
- Fiber
- 12.8 g
- Sugar
- 4.1 g
- Sodium
- 769.2 mg
- Protein
- 10.9 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 34.8 g
- Saturated fat
- 1.2 g
As published by Cookie and Kate.
The method
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