Ingredients:
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Optional toppings: avocado slices, diced tomatoes, crumbled queso fresco
Instructions:
- In a large bowl, combine black beans, corn kernels, diced red bell pepper, chopped red onion, minced jalapeño pepper, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper.
- Pour the dressing over the salad ingredients and toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a final toss and adjust seasoning if needed.
Serve the Latin-Inspired Black Bean and Corn Salad chilled, garnished with additional cilantro and your choice of optional toppings such as avocado slices, diced tomatoes, or crumbled queso fresco.
This colorful and zesty salad is a perfect accompaniment to any Latin-inspired meal. It’s packed with protein, fiber, and fresh flavors, making it both delicious and nutritious. Enjoy!
