Corn & Black Bean Salad (Edit recipe)

This Corn & Black Bean Salad is perfect anytime of year for a healthy dinner or equally as a meal prep lunch! I love this paired with my cilantro lime chicken for added protein. Full of flavor, it becomes a must for your weekly rotation. High in fiber and packed with nutrients make this dish a perfect choice for your weight loss journey!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	356
Fat:	12 g
Carbohydrates:	47 g
Protein:	17 g
Cholesterol:	8 g
Sodium:	473 mg
Fiber:	12 g
Sugars:	7 g
Calculated per serving.

by Christine Hryniszak

Serves: 6

Ingredients

15.5 fl oz Black Beans, Organic, can, drained and rinsed
15.5 fl oz Corn, Can drained
1 whole Red Bell Pepper, Stem and seeds removed, diced
1 whole Jalapeño, 1/2 if you want less spice also remove seeds
0.5 whole Red Onion, Diced
1 whole Avocado, Seed removed, slices
3 Tbsp Cotija Cheese
0.25 cup Cilantro, Fresh, chopped
2 Tbsp Raw Pepitas, Toasted

Dressing

1 whole Lime, Squeezed
3 Tbsp Avocado Oil
2 whole Garlic, Cloves Grated
.5 tsp Ground Cumin
.5 tsp Black Pepper, To taste
.5 tsp Sea Salt, To taste

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Open cans of black bean and corn. Drain and rinse. Dice red pepper and onion into equal size squares. Slice avocado and remove seed. Slice Jalapeno and remove seeds. Chop finely or only use half if want less spice. Chop Cilantro with knife or Herb scissors. Prepare dressing and whisk till blended. Add all Salad Ingredients and pour dressing and cheese on top and toss. Add Avocado slices last and enjoy! Serve immediately or store for meal prep.