Southwestern Black Bean and Corn Salad: On the Side #26

black beans

🥗Healthier: canned chickpeas

💰Cheaper: dried beans

Chickpeas provide similar protein and fiber.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

avocado

🥗Healthier: cubed cucumber

💰Cheaper: diced zucchini

Cucumber adds freshness with fewer calories.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green peppers are typically less expensive.

Start with a large stainless steel bowl for mixing.

Open 3 cans of black beans, rinse them in a colander with cold water, and drain.

Add the rinsed black beans to the bowl.

Open 2 cans of drained corn and add them to the bowl with the black beans.

Mix the black beans and corn together in the bowl.

Mince 2 large cloves of garlic and add them to the bowl.

Mince red onion until you have 1/2 cup and add it to the bowl.

Stir the mixture of beans, corn, garlic, and onion together.

Prepare 1 large red bell pepper by cutting off the top, removing the stem and membrane, and chopping it into medium pieces.

Add the chopped red bell pepper to the bowl and stir it in.

Finely chop 1/2 cup of fresh cilantro and add it to the bowl, stirring to combine.

Squeeze the juice of 3 limes into the bowl.

Add 1/2 cup of olive oil, 1 teaspoon of salt, and fresh ground black pepper to the bowl.

Toss all ingredients together to combine.

Add 2 tablespoons of red wine vinegar for extra flavor.

Cover the bowl with plastic wrap and refrigerate for a couple of hours to let the flavors meld.

Before serving, taste the salad and adjust salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary