How to Make 10-Minute Black Bean & Corn Salad

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.

Rinse and drain black beans in a colander.

Combine black beans and corn in a large mixing bowl.

Dice red bell pepper and red onion, then add to the bowl.

Chop cilantro and add it to the mixture.

In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.

Pour the dressing over the salad and mix gently until evenly coated.

If using, dice avocado and fold it in carefully to avoid mashing.

Taste and adjust seasoning if necessary.

Let the salad sit for at least 10 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level: