Ingredients
Scale
- 15 oz Black Beans, rinsed and drained thoroughly
- 1 cup Corn (canned, frozen, or fresh charred)
- 2 whole Bell Peppers (red and green), diced
- 1/2 cup Red Onion, finely diced
- 1 cup Cherry Tomatoes, halved
- 2 large Avocados, diced
- 1/2 cup Cilantro, freshly chopped
- 3 tbsp Lime Juice, freshly squeezed
- 2 tbsp Olive Oil, extra virgin
Instructions
- Drain the black beans and rinse them under cool water to remove excess sodium.
- Dice the red onion, bell peppers, and cherry tomatoes into uniform sizes.
- Combine the black beans, corn, onions, peppers, and tomatoes in a large mixing bowl.
- Whisk the fresh lime juice and olive oil together in a small container to create the dressing.
- Pour the dressing over the vegetable mixture and toss gently until every component is evenly coated.
- Fold in the diced avocado and fresh cilantro just before serving to maintain their structure.
Notes
Ensure all vegetables are chopped to a similar size as the beans for easy scooping. Marinate the mixture in the refrigerator for at least one hour, adding the avocado and cilantro right before serving.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: Tex-Mex
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
