This Southwest Black Bean and Corn Salad recipe totally reminds me of SUMMER! Which is the best season in by opinion. It's fresh, bright, colorful and the perfect side salad for any potluck or summer BBQ you are attending! This salad is packed with flavor and crunch from the veggies and might be one of my favorite salads I've ever made. I am a sucker for good Mexican flavors and this salad is no exception. It's vegetarian, and can easily be made vegan by omitting the cheese! Make this with the fresh veggies you have on hand as well as the canned goods in the pantry! Can't wait to see you all make this!
Ingredients:
1 (15 oz) can sweet corn
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can garbanzo beans, drained & rinsed
1 small red onion, finely diced
1 clove garlic, minced
1 red bell pepper, diced
1 C cherry tomatoes, quartered
¾ C cotija or feta cheese, crumbled
Juice of 1 lime
1 avocado, diced
1 C fresh cilantro, minced
¼ tsp salt
⅛ tsp pepper
1 Tbsp olive oil
Directions:
To a large bowl, add corn, black beans, garbanzo beans, onion, garlic, bell pepper, tomatoes, cheese, salt and pepper. Stir until evenly combined.
Squeeze in juice from ½ of the lime. Stir. Add avocado and cilantro. Toss lightly and serve!
NOTE: You can add more salt, pepper and lime juice to taste.
NOTE: If you are making this salad ahead of time, DO NOT add the avocado or cilantro until you are ready to serve.
Prep Time: 15 minutes
Cook Time: n/a
Total Time: 15 minutes
Servings: 4-6 servings
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