Black Bean and Corn Salad

Recipe courtesy of Christina Adduci, MS, RD, CDN, Clinical Nutrition Manager, St. Francis Hospital & Heart Center®

Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
 
Servings: 6 

Ingredients

• 1½ cups corn kernels fresh, frozen or canned
• 2 cans black beans drained and rinsed
• 1/4 cup red onion minced
• 1 red bell pepper diced
• 1 avocado peeled, pit removed and diced
• 1 jalapeno, seeds removed, then minced
• 1/3 cup cilantro leaves chopped
• 1/3 cup olive oil
• 1/4 cup lime juice
• 2 teaspoons honey
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Directions

1. Place the corn, black beans, red onion, red bell pepper, avocado and jalapeños in a large bowl.
2. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
3. Pour the dressing over the vegetable mixture and toss gently to coat.'

Nutrition

• Calories: 223kcal
• Carbohydrates: 34g
• Protein: 9g
• Fat: 13g
• Saturated Fat: 2g
• Sodium: 87mg
• Fiber: 10g