Easy Mexican Style Black Bean and Corn Salad

This is one type of salad that I will actually eat. It’s packed with fresh ingredients and the tang from the limes just brings it all together. Even my kids loved this one! Give it a try and let me know what you think below. Happy cooking everyone!

1. Microwave one 12 ounce bag of corn. Remove from microwave, open bag and let cool until the rest of your ingredients are ready.
2. In a medium bowl combine, 1- 15 ounce can reduced sodium black beans (rinsed and drained), 1 medium avocado (diced), 2 limes (juiced), 1 medium bell pepper (diced), 3 ounces queso fresco (crumbled), 5 ounces cherry tomatoes (quartered).
3. Mix everything together and serve.
4. Enjoy!

Mexican Style Black Bean and Corn Salad

Recipe by Megan StewartCourse: Lunch, DinnerCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

5

minutes

Total time

20

minutes

This fresh and tangy Mexican style salad is the perfect side dish to any Mexican dish. It is also perfect by itself as a lunch option. Give this one a try and let me know what you think. Happy cooking everyone!

Ingredients

• 1- 15 ounce can black beans, drained and rinsed

• 1- 12 ounce bag frozen corn, heated

• 1 medium bell pepper, diced

• 2-4 Tbsps cilantro, minced

• 2 limes, Juiced

• 3 ounces queso fresco, crumbled

• 1 medium avocado, diced

• 5 ounces cherry tomatoes, quartered

Directions

• Heat your corn in the microwave for 5 minutes and let cool.
• In a medium bowl add black beans, bell pepper, cilantro, lime juice, queso fresco, tomatoes and avocado.
• Once the corn is cooled add it to your bowl.
• Mix everything together and serve.
• Enjoy!