Mexican Black Bean Salad

Name: Mexican Black Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400g g black beans; 200g g diced tomatoes; 150g g corn kernels; 1 pc red onion; 2 pc avocado; 100g g cucumber; 60ml ml lime juice; 120ml ml olive oil; 20g g chopped cilantro; 6g g salt; 3g g black pepper

Prep: 15 minsCook: 30 mins

Prep

15 mins

Cook

30 mins

Servings

Difficulty

Easy

Gluten-FreeVeganEgg-Free

(0)

A flavorful and nutritious salad made with black beans, corn, and avocado, topped with a zesty lime dressing.

Ella x

Ingredients

Servings:

400 gblack beans(canned)
200 gdiced tomatoes(canned)
150 gcorn kernels
1 pcred onion(thinly sliced)
2 pcavocado
100 gcucumber
60 mllime juice(freshly squeezed)
120 mlolive oil
20 gchopped cilantro
6 gsalt
3 gblack pepper

Instructions

1
In a large bowl, combine the black beans, diced tomatoes, corn kernels, red onion, and cucumber.
Tip: Stir well to combine.
2
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
Tip: Adjust the seasoning to taste.
3
Pour the dressing over the bean mixture and stir to coat.
Tip: Make sure everything is well combined.
4
Stir in the chopped cilantro.
Tip: Garnish with additional cilantro if desired.
5
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: This will allow the flavors to meld together and the salad to chill.
6
Just before serving, slice the avocado and arrange on top of the salad.
Tip: This will add a creamy texture to the salad.
7
Serve chilled and enjoy!
Tip: This salad is perfect for a light lunch or as a side dish for a summer BBQ.

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