Southwestern Black Bean Salad


I stole this from skinnytaste.com and made my own modifications. If you’re craving Mexican food, this is a great side dish instead of refried beans. (Packed with antioxidants!)

BONUS: This is by far the easiest recipe I’ve posted to date. A 3-year-old could make this if you gave them a plastic knife and a can opener.

Nutritional Overview
Calories: 159
Carbs: 20
Fat: 5
Protein:6Serves: 6 (leftovers refrigerate well if you keep avocado separate)
Cook time: 35 minutes (5 active, 30 marinating)

Ingredients:

  • 15.5 oz can black beans, rinsed and drained
  • 1 cup cooked corn (thawed if frozen)
  • 1 medium tomato, chopped
  • 1/2 red onion, chopped
  • 2 limes, juiced
  • 1 tbsp olive oil
  • 3 tbsp fresh minced cilantro (or more to taste)
  • salt and pepper
  • 1 medium hass avocado, diced
  • 1 diced jalapeno (optional)

Directions:

  1. Combine all ingredients except avocado in a bowl and mix well
  2. Let marinate in fridge for 30 minutes
  3. Add an extra squeeze of lime just before serving
  4. Plate and top each serving with fresh diced avocado
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