loveandlemons4.9
Black Bean and Corn Salad
This black bean and corn salad is a delicious summer side dish or healthy lunch! It keeps well for up to 3 days in the fridge, but if you're making it in advance, wait to add the avocado until right before you eat. Otherwise, it will start to brown.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
avocado oil3 tablespoons
2
Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.
3
Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.
toasted pepitas, optional2 tablespoons
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