Black Bean and Corn Salad

Name: Black Bean and Corn Salad
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 2 oz Black Beans (2 – 15 oz can black beans, drained and rinsed — up to 15); 1 ½ cup Corn (1 1/2 cups fresh corn (uncooked)); ⅓ cup Red Onion (1/3 cup finely diced red onion); 1 piece Red Bell Pepper (1 small red bell pepper, diced); 1 piece Avocado (1 large hass avocado, pitted and diced); 1 piece Jalapeño (1 jalapeno, seeds removed and finely diced); ⅓ cup Cilantro (1/3 cup chopped fresh cilantro); 2 cloves Garlic (2 cloves garlic, finely minced); ⅓ cup Olive Oil (1/3 cup olive oil); ¼ cup Lime (1/4 cup lime juice + 1 teaspoon lime zest); 2 tsp Maple Syrup (2 teaspoons maple syrup or honey); ½ tsp Table Salt (1/2 teaspoon salt (plus more to taste)); ½ tsp Cumin Seeds (1/2 teaspoon cumin)

Black Bean and Corn Salad - Sides

15 min

Servings12

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1Assemble the Salad
2Add the black beans, fresh corn, diced red onion, red bell pepper, avocado, and jalapeño to a large mixing bowl.
3Make the dressing
4Add the cilantro, garlic, olive oil, lime juice, maple syrup, lime zest, salt, and cumin to a small mixing bowl and whisk until well combined.
5Pour the dressing over the salad and toss until well combined. Serve and enjoy!

Nutrition

Calories: 119kcal
Protein: 2g
Carbs: 10g
Fat: 9g
Fiber: 2g
Sugar: 2g

Estimated from the ingredient list.

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Questions

How long does black bean and corn salad take to make?

About 15 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 12 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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