Easy Black Bean and 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.

Grill 4 ears of corn, brushing with oil, until nicely grilled.

Cut the grilled corn off the cob to yield about 2 to 2.5 cups of corn.

Drain 2 cans of black beans and add them to a large mixing bowl.

Dice 1 red bell pepper and add it to the bowl.

Remove seeds and ribs from 1 jalapeno pepper, dice it, and add to the bowl.

Chop about 1/4 cup of red onion and add it to the mixture.

Dice 1 avocado and add it to the bowl.

In a mason jar, combine 3/4 cup fresh cilantro, 1/3 cup extra virgin olive oil, 1/4 cup freshly squeezed lime juice, 2 tablespoons soy sauce, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons honey.

Shake the jar to emulsify the dressing.

Pour the dressing over the salad ingredients and mix gently until combined.

Cover the salad with plastic wrap and refrigerate for about an hour to let the flavors meld, but do not let it sit too long to avoid browning the avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary