Description
A vibrant and satisfying Mexican Bean Salad Bowl bursting with fresh ingredients and zesty flavors. It’s truly a delight for your taste buds and promises a satisfying crunch with every bite.
Ingredients
Scale
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1.5 cups sweet corn (fresh or frozen, thawed)
- 1 red bell pepper, finely diced
- 1 yellow bell pepper, finely diced
- 1/2 small red onion, finely diced
- 1 ripe avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice (from about 2–3 limes)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Prepare Your Vegetables: Wash and chop all bell peppers, red onion, and cilantro. Dice the avocado last to prevent browning.
- Rinse and Drain Beans: Thoroughly rinse black and kidney beans under cold water in a colander until water runs clear. Drain well.
- Combine Salad Ingredients: In a large bowl, mix rinsed beans, corn, diced bell peppers, red onion, and chopped cilantro. Set aside.
- Whisk the Dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until well combined.
- Dress and Toss: Pour the dressing over the salad ingredients. Add the diced avocado. Gently toss everything together until evenly coated. Serve immediately or chill briefly for flavors to meld.
- Prep Time: 15 mins
- Cook Time: 0 mins