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  • Tara Scot

Black Bean & Corn Salad

Updated: Jan 25, 2020

Zesty-fresh tasty goodness of vegetableness with limey spicy loveliness.

Bean & Corn Salad

This salad is amazing for summer grilling season, an addition to taco night, or as a lunch with some grilled chicken. Add garbanzo beans or baked tofu chunks for vegan-friendly protein!


2 cans (15 oz) black beans, rinsed and drained

1 bag (16 oz) frozen corn

2 red bell peppers, diced

3 cloves garlic, minced

1 shallots, minced

2 tsp salt

1/4 tsp cayenne pepper

1 tbsp sugar

1/4 cup extra virgin olive oil

Zest of one lime

1/3 cup of fresh lime juice

1 cup chopped fresh cilantro

2 avocados, chopped


In a large bowl, mix everything except the avocados. Cover and chill for a few hours or overnight. Before serving, add avocados and mix together gently. Garnish with a more chopped cilantro and avocado if you like.

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