Black Bean Corn Salad Recipe

This salad is just a combination of ingredients I had in the fridge at the end of the week. It turned out to be a great mixture, we loved the freshness and how filling it was. At the same times it's almost like a hybrid of salsa and salad, you can serve it with a giant bowl of chips, topping in fish tacos or as a side dish.

Serving size:
8
servings
Prep
20 min
Cooking
n/a
Ready in
20 min
Simple
Challenging

Instructions 

Prepare ingredient for the salad. Drain and rinse canned beans and corn.
Dice bell pepper into small cubes, cut avocado into chunks, onion into tiny pieces and tomatoes into halves or quarters.
Combine together oil, lemon juice, salt and pepper.
Toss the salad together with dressing and serve right away.

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