Easy black bean corn salad. Serve over a bed of greens for a delicious, healthy and light meal or as a side dish with your favorite main.
Course
Salad, Side Dish
Category
American, TexMex
Prep Time15minutes
Total Time15minutes
Servings4as side
Calories270kcal
AutorElle
Ingredients
For the salad:
1x 400 g can black beans, drained and rinsed
200gcherry or grape tomatoes,halved
1x 170 g can sweet corn,drained
1red bell pepper,diced
1avocado,peeled and cubed
1small bunch fresh cilantro,chopped
75gcrumbled feta cheese(optional)
4handfuls young rucola leaves or mixed young greens
For the dressing:
2tablespoonsextra virgin olive oil
2tablespoonsapple cider vinegar(unfiltered)
1small shallot,finely chopped
1clovegarlic,minced
pinchred pepper flakes
Sea salt and freshly ground pepper,to taste
Method
In a serving bowl, add the black beans, tomatoes, corn, bell pepper, avocado and cilantro.
In a small bowl, whisk together the olive oil, vinegar, shallot, garlic and chili flakes. Season with salt and pepper.
Pour over the salad, tossing to coat.
Divide the salad leaves among plates and top with the black bean corn salad mixture. Sprinkle with crumbled feta or serve on the side (if using). Enjoy!