Black Bean and Corn Salad
A healthy and delicious Vegan Black Bean Salad with Corn and Avocado In A Tangy Lime Dressing - No-Cook, Full Of Heart Healthy Fat and Loaded With Flavor!
- 1 can Black Beans drained and rinsed
- 1 cup Corn Kernels
- 1 cup Cherry Tomatoes halved
- 1 large Avocado diced
- 1/2 large Red Onion diced finely
- 1/3 cup Cilantro finely chopped
- 2 limes juiced
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Minced Garlic
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Ground Coriander
- 2 teaspoons Maple Syrup
- 1 teaspoon salt to taste
In a large bowl, combine Black Beans, Corn, Tomatoes, Avocado, Red Onion and chopped Cilantro. Gently mix all the ingredients together, and try to bruise the Avocado as little as possible.
In another bowl, combine Lime Juice, Cayenne, Garlic, Cumin, Coriander, Maple Syrup and Salt/Pepper. Whisk well and add to your Black Bean mixture.
Stir gently to distribute dressing and then check for seasoning and adjust accordingly.
Salad is best served room temperature and will keep in the refrigerator for up to 2 days if stored in an air tight box.
Serving: 1servingCalories: 230kcalCarbohydrates: 35gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 669mgPotassium: 685mgFiber: 11gSugar: 6gVitamin A: 493IUVitamin C: 26mgCalcium: 52mgIron: 3mg