Mexican Black Bean Corn Salad with Jalapeno Dressing
Loaded with hearty black beans, corn, and avocado, this Mexican black bean corn salad gets dressed with a spicy jalapeno dressing and is the perfect accompaniment alongside any Mexican meal!
Servings 6 servings
Calories 244kcal
Ingredients
Jalapeno Dressing
- 1 medium jalapeno, minced
- 2 medium cloves garlic, minced
- 1 tablespoon agave nectar or honey
- 2 tablespoons lime juice
- 1/4 cup lightly-packed cilantro
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Mexican Black Bean Corn Salad
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 medium sweet pepper, cut into 1/4-in cubes
- 2 cups cooked sweet corn kernels
- 2 medium avocados, pitted and diced into 1/4-in cubes
- 1 small red onion, finely diced
Instructions
Jalapeno Dressing
- Combine all dressing ingredients in a food processor or blender. Blend on high speed until smooth, scraping down sides as necessary. Season dressing with salt and pepper to taste and store in fridge until ready to use.
Mexican Black Bean Corn Salad
- Combine all salad ingredients in a large bowl. Drizzle dressing over top and lightly toss to coat. Season salad with salt and pepper to taste and serve immediately. Enjoy!
Notes
Storing Instructions
Store salad in refrigerator up to 3 days.
Nutrition
Serving: 12oz | Calories: 244kcal | Carbohydrates: 27.8g | Protein: 6.2g | Fat: 14g | Saturated Fat: 1.9g | Sodium: 197mg | Potassium: 528mg | Fiber: 7.5g | Sugar: 6.1g | Calcium: 41mg | Iron: 3mg