Southwestern Black Bean Salad
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Servings: 4
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Calories: 261
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Meal Tags: Lunch, Make-ahead, Salad, Side
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 15-oz can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen, cooked
- 1 orange bell pepper, diced
- 1 cup halved cherry tomatoes
- 1 avocado, pitted and diced
- 1 tbsp vegetable oil
- 1 lime, juice
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 tbsp chopped fresh cilantro
- Salt and pepper to taste
Preparation
In a large bowl, combine all of the ingredients and toss well.
Enjoy immediately topped with the cilantro or store in the refrigerator for up to 4 days. If making this dish ahead of time, don’t add the avocado until just before enjoying.