Mexican Bean Salad
A fresh, colorful, protein‑packed salad loaded with black beans, crisp red bell pepper, sweet corn, red onion, and a zesty lime‑red wine vinaigrette. Perfect for meal prep, summer gatherings, or a clean, flavorful side dish.
Suggested Product Links
Ingredients
- 1 15 ounce can black beans (rinsed and drained)
- 1 red bell pepper (chopped)
- 2 cups corn
- ½ red onion (chopped)
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp fresh lime juice
- 1 tbsp white sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 cup fresh cilantro (chopped)
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1/2 teaspoon chili powder
- ½ avocado (chopped)
Instructions
- In a large bowl, combine beans, bell peppers, corn, and red onion.
- In a small bowl whisk together olive oil, vinegar, lime juice, sugar, salt, garlic powder, cilantro, cumin, chili poweder and black pepper.
- Pour dressing over vegetables; mix well. Top with chopped Avacado. Chill thoroughly, and serve cold.
Nutrition
Calories: 135kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 297mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 662IUVitamin C: 24mgCalcium: 10mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.