Description

This Black Bean and Corn Salad is a delightful mix of fresh ingredients that create an irresistible flavor. It’s simple to prepare, making it a fantastic option for quick dinners or healthy meals, showcasing corn, beans, jicama, and avocado.

Ingredients

Scale

2 cups frozen corn kernels
1 jalapeño
2 15-ounce cans black beans, drained and rinsed
2 medium roma tomatoes, diced
1 medium yellow bell pepper, diced
1 cup jicama, peeled and diced into ¼-inch cubes
1/2 small red onion, minced
1/2–1 cup fresh cilantro, chopped
1 large avocado, diced
1/3 cup extra virgin olive oil
1 tablespoon lime zest
1/4 cup lime juice
2 cloves garlic, finely minced
1 teaspoon ground cumin
1/4 teaspoon chipotle powder
1/2 teaspoon sea salt
black pepper to taste

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Instructions

Heat a dry skillet over high heat and add the frozen corn kernels. Cook without stirring for 2–3 minutes until some kernels are charred. Toss and continue cooking until lightly charred all over, then remove from heat and allow to cool.
Return the skillet to high heat and char the jalapeño, turning occasionally until blistered on all sides. Allow it to cool, then dice and mix into the salad.

Notes

For extra heat, leave some seeds in the jalapeño before dicing.
Ensure jicama is peeled and cut into ¼-inch cubes for even texture.
Use fresh cilantro for a vibrant flavor, adjusting the amount to taste.

Nutrition

Serving Size: 1 cup
Calories: 245
Sugar: 3g
Sodium: 500mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg