Some people like to eat this black bean and corn salad salad alone, but we like to eat it with tortilla chips or pita chips like a salsa. It's great either way!
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Mexican
Servings: 8
Calories: 223kcal
Ingredients
2CansBlack beans(rinsed and drained)
2CansSweet corn(drained)
2Red bell peppersdiced
2ClovesGarlicminced
2Green onionschopped
1/4CupFresh Cilantrochopped (optional)
2TeaspoonsSalt
1/4TeaspoonCayenne pepper
1/4CupExtra Virgin Olive Oil
2Limesjuiced
2Avocados sliced
Instructions
In a large bowl, combine the black beans, corn, red peppers, garlic, onions and cilantro (optional).
In a small bowl, combine salt, cayenne pepper, olive oil, and lime juice. Whisk until combined.
Pour dressing over the salad mixture in the large bowl. Toss until coated.
Refrigerate until ready to eat.
Dish individual portions and top with sliced avocado slices immediately before serving.
Notes
Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.
Don't forget to pair the recipe with an Ivy & Bean children's book!