Description
A refreshing and colorful salad made with corn, black beans, and fresh vegetables, perfect for a summer meal or a party side dish.
Ingredients
Scale
- 1 can 11-ounce White Shoepeg Corn, drained
- 1 can 15-ounce Black Beans, drained well
- 5 Roma Tomatoes, diced
- 1 Orange Pepper, finely diced
- 1/4 medium Red Onion, finely diced
- 3/4 cup Cilantro, diced
- 2 large Avocados, cut into bite-size pieces
- 1–2 Fresh Limes, juiced
- 3/4 cup Italian Dressing
- 1 teaspoon Garlic Salt
- 1/2 teaspoon Cumin
- 1 Jalapeno, de-seeded (optional)
Instructions
- In a large bowl, add corn, drained black beans, roma tomatoes, orange pepper, red onion, and cilantro.
- Cut avocado into bite-size pieces and sprinkle with fresh lime juice. Add to the bowl.
- Toss with Italian dressing, garlic salt, and cumin. Add finely diced jalapeno, if using.
- Season to taste. Serve with tortilla chips.
Notes
- To keep the avocado from turning brown, sprinkle with fresh lime juice immediately after cutting.
- This salad can be made a few hours ahead of time, just wait to add the avocado until just before serving.
- Prep Time: 15 minutes
- Category: salad
- Method: mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg