3 cups black beans (2-15 ounce cans or boxes of beans), rinsed and drained
1 can (15 ounce) corn, rinsed and drained (can sub frozen or fresh too)
2 tomatoes, cored and chopped
2 small avocados, diced
½ jalapeño, diced
½ cup sliced green onions
⅔ cup cilantro, chopped
⅓ cup olive oil
½ cup fresh lime juice
2 garlic cloves, minced
½ teaspoon salt
pinch of cayenne
Instructions
In a large bowl combine beans, corn, tomato, avocado, green onions and cilantro. In a another bowl combine dressing: olive oil, lime juice, garlic cloves, salt and cayenne. Whisk to combine and pour over bean salad, toss well to combine. This can be made in advance (5-6 hours is best).
Notes
I vary the amount of salt added depending on the type of beans and corn used (for example the regular ones from the can have quite a lot of sodium, but no added salt varieties might require more salt to the overall dish). You can go up to 1 teaspoon if all no added salt products are used.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/black-bean-and-corn-salad/