Description

This Black Bean and Corn Salad is a delightful blend of fresh ingredients. Its vibrant flavor and simple preparation make it ideal for a healthy, quick dinner or a satisfying side dish for any occasion.

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 and cook, undisturbed, for 2-3 minutes until some kernels are charred.
Toss and continue cooking until lightly charred all over. 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 it and add to the salad.

Notes

For a spicier salad, include more jalapeño or add some finely chopped habanero.
It’s essential to rinse the black beans to reduce sodium and enhance flavor.
Adjust the amount of lime juice based on personal preference for tanginess.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 3g
Sodium: 410mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg