Black Bean & Corn Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 20 minutes

Ingrédients

1 (15-oz.) can black beans, rinsed and drained

1 avocado, chopped

1/4 medium red onion, finely chopped

1 jalapeño, seeds removed, finely chopped

1 c. frozen corn, thawed

1/2 c. quartered cherry tomatoes

1/4 c. finely chopped fresh cilantro

1 garlic clove, finely chopped

Juice of 1 lime

2 tbsp. extra-virgin olive oil

1 1/2 tsp. honey

1/2 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1/4 c. crumbled cotija

Instructions

In a large bowl, toss beans, avocado, onion, jalapeño, corn, tomatoes, and cilantro.

In a small bowl, whisk garlic, lime juice, oil, honey, and cumin; season with salt and pepper.

Pour dressing over bean mixture and toss to combine. Add cotija and toss again to combine; season with salt and pepper, if needed.

Nutrition

• Calories: 319
• Lipides Totaux: 17 g
• Lipides Saturés: 3 g
• Acides Gras Trans: 0 g
• Cholestérol: 8 mg
• Sodium: 603 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 13 g
• Sucres Totaux: 5 g
• Protéines: 11 g