Black Bean and Corn Salad
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Prep time: 
Total time: 
Serves: ~6 cups
 
Ingredients
  • 2 limes, zested and juiced
  • 2 Tbsp olive oil
  • 2 tsp honey
  • ¼ tsp salt
  • 1 (15 oz) can corn kernels, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 red bell pepper, diced small
  • 1 yellow or orange bell pepper, diced small
  • ½ red onion, diced small
  • 1 jalapeño, minced
  • 1 large avocado, pit removed and diced
  • ½ cup minced fresh cilantro
Instructions
  1. In a small bowl, whisk together the zested and juiced limes, olive oil, honey, and salt; set aside.
  2. In a large bowl, combine all remaining remaining ingredients, drizzle with the lime mixture and gently toss to distribute flavors. Allow flavors to blend for 15 minutes before serving. Refrigerte leftovers. Best served day or preparation but will keep for 3-4 days covered in the fridge.
Notes
Recipe ever so slightly adapted from Food, Folks, and Fun and a recipe provided by my co-worker
Nutrition Information
Serving size: ~1 cup Calories: 200 Fat: 8.7 Carbohydrates: 27.8 Sugar: 4.7 Sodium: 186 Fiber: 7.7 Protein: 6.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/black-bean-and-corn-salad-weekly-menu/