Advertising
Advertising
On warmer days, I love making this colorful salad. Low in saturated fat and packed with antioxidants, this delicious black bean and corn salad can also be used as a filling in a wrap.
Ingredients
1 15 oz can black beans drained and rinsed
2 cups corn
2 cups cherry tomatoes cut in half
1/2 cup red onion finely diced
1 jalapeno seeded and finely diced
1 clove garlic minced
1/2 cup cilantro chopped
2 tablespoons lime juice fresh
1 teaspoon kosher salt
1 tablespoon olive oil
1 avocado diced
Instructions
In a large bowl, combine all ingredients except for the avocado. Stir to combine. Add diced avocado to the top of the salad right before serving.
Advertising