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Tasty Apprentice




Hey salad lovers! Ready for a refreshing and vibrant dish? This Black Bean and Corn Salad is bursting with flavor, perfect for picnics, barbecues, or a quick and healthy meal. Let’s get mixing!



- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, chopped
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
- Juice of 2 limes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, avocado, cherry tomatoes, cilantro, and jalapeño.
- In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Adjust seasoning to taste.

