Uploaded October 2016 | Updated September 2026, 2 hours ago
Makes: 4-6
Ready in: 30 min
Ingredients:
(For the dressing:)
1 lime, zested and juiced
1 teaspoon dried cilantro
2 teaspoons olive oil
Salt and pepper
(For the salad:)
2 15-ounce cans black beans, rinsed and drained
1 cup frozen corn kernels, defrosted
1 red pepper, diced
1/2 red onion, diced
1 large tomato, diced
1 avocado, diced
1 small jalapeño, seeded and minced*
Instructions:
1. Combine lime zest, juice, cilantro, olive oil, salt, and pepper in a small bowl and set aside.
2. Cut all other vegetables before the jalapeno.
*To safely cut a jalapeño: Put on latex gloves and slice the pepper in half lengthwise. Pull out and discard the rib and seeds of the pepper—that’s the spiciest part! Slice the pepper into strips, then chop finely. Wash cutting board while wearing gloves, then throw out gloves. Wash hands thoroughly.
3. Combine beans and vegetables in a large bowl. Toss with dressing.
Makes: 4-6
Ready in: 30 min
Ingredients:
(For the dressing:)
1 lime, zested and juiced
1 teaspoon dried cilantro
2 teaspoons olive oil
Salt and pepper
(For the salad:)
2 15-ounce cans black beans, rinsed and drained
1 cup frozen corn kernels, defrosted
1 red pepper, diced
1/2 red onion, diced
1 large tomato, diced
1 avocado, diced
1 small jalapeño, seeded and minced*
Instructions:
1. Combine lime zest, juice, cilantro, olive oil, salt, and pepper in a small bowl and set aside.
2. Cut all other vegetables before the jalapeno.
*To safely cut a jalapeño: Put on latex gloves and slice the pepper in half lengthwise. Pull out and discard the rib and seeds of the pepper—that’s the spiciest part! Slice the pepper into strips, then chop finely. Wash cutting board while wearing gloves, then throw out gloves. Wash hands thoroughly.
3. Combine beans and vegetables in a large bowl. Toss with dressing.
