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Black Bean - Corn Salad


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  • Cumin Vinaigrette:
  • 3 cups cooked black beans
  • 2 cups corn kernels, cooked until tender-crisp
  • 1 1/2 cups quartered her tomatoes
  • 1 small red onion, diced
  • 1 large Haas avocado, peeled, pitted and diced
  • 1 teaspoon salt
  • freshly ground pepper to taste
  • 1 small clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/3 cup extra -virgin olive oil



Step 1

Combine the beans, corn, tomatoes, rd onion, and avocado in a large bowl.
In a separate small bowl, whisk together the salt, pepper, garlic, cumin, cayenne, cilantro, lime juice and olive oil..
Pour the vinaigrette over the salad and toss well. Serve at room temperature.

6-8 portions.


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