Description

This Black Bean and Corn Salad is packed with fresh flavors and nutrients. It’s quick to prepare, making it a perfect option for a healthy meal or a delightful side dish. With black beans, corn, and colorful vegetables, this salad is not only nutritious but also delicious!

Ingredients

Scale

2 cups frozen corn kernels
1 jalapeño
2 15 ounce cans black beans, drained and rinsed
2 medium roma tomatoes, diced
1 medium yellow bell pepper, diced
1 cup jicama, peeled and diced into ¼-inch cubes
1/2 small red onion, minced
1/2–1 cup fresh cilantro, chopped
1 large avocado, diced
1/3 cup extra virgin olive oil
1 tablespoon lime zest (about 2 medium limes)
1/4 cup lime juice (about 2 limes)
2 cloves garlic, finely minced, grated or crushed
1 teaspoon ground cumin (toasted if possible)
1/4 teaspoon chipotle powder (or to taste)
1/2 teaspoon sea salt (or to taste)
black pepper (to taste)

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Instructions

Heat a dry skillet over high heat.
Add the frozen corn kernels to the skillet and cook undisturbed for 2–3 minutes until some kernels are charred.
Toss the corn and continue cooking until lightly charred all over, then remove from heat and let cool.
Return the skillet to high heat and char the jalapeño, turning occasionally until blistered on all sides.
Let the jalapeño cool, then dice and add it to the salad.

Notes

The heat level of the jalapeño can vary, so adjust according to your preference.
Jicama adds a nice crunch; ensure it’s diced into small cubes for the best texture.
Use fresh herbs for a more vibrant flavor; cilantro can be adjusted based on personal taste.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 500mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg