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Black Bean Protein Salad

Black Bean Protein Salad

A vibrant and nutritious Black Bean Protein Salad that combines black beans, sweet corn, bell peppers, and avocado, dressed with lime juice and olive oil. Perfect for summer gatherings or meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4-6 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) Canned Black Beans, rinsed and drained
  • 1.5 cups Sweet Corn, fresh, frozen, or canned
  • 1 large Red Bell Pepper, diced finely
  • 1/2 medium Red Onion, finely minced
  • 1/2 cup Fresh Cilantro, chopped
  • 1 large Avocado, diced just before serving
  • 3 tablespoons Lime Juice, freshly squeezed
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Cumi
  • Salt and Pepper to taste

Method
 

  1. Rinse and drain the black beans under cold running water until clear.
  2. In a large mixing bowl, combine the drained black beans with sweet corn.
  3. Dice the red bell pepper and finely mince the red onion, then add to the bowl with chopped cilantro.
  4. In a small jar or bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
  5. Pour the dressing over the bean and vegetable mixture and toss gently.
  6. Taste and adjust seasoning if necessary.
  7. Just before serving, gently fold in the diced avocado.

Notes

Use fresh lime juice for the best flavor. Add avocado last to prevent browning. Let the salad sit for 30 minutes in the fridge for better flavor.