Black bean and granny smith apple salad –Today, I’m excited to share a delicious recipe for a vibrant Black Bean and Corn Salad. This dish is not just colorful; it’s also packed with flavor and nutrition, making it a perfect addition to your meals all year round. Whether you’re looking for a light lunch or a refreshing side dish for a barbecue, this salad is sure to impress. Let’s dive into the details!
BLACK BEAN and CORN SALAD
This salad combines the wholesome goodness of black beans and sweet corn, tossed together with fresh ingredients and a zesty dressing. It’s incredibly easy to prepare, and you can serve it right away or let it sit in the fridge for a bit to allow the flavors to meld.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (optional)
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large bowl, combine the rinsed black beans, drained corn, diced red and green bell peppers, chopped red onion, and cilantro. If you’re adding avocado, toss it in gently to avoid mashing.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
- Let the salad sit for about 10-15 minutes before serving to allow the flavors to develop. This dish can be served chilled or at room temperature.
This Black Bean and Corn Salad is not just tasty but also incredibly versatile. It can be served on its own, with tortilla chips for a satisfying dip, or as a colorful topping for grilled chicken or fish. Enjoy making this delightful salad, and don’t be afraid to get creative by adding your favorite ingredients!