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Southwestern Black Bean and Corn Salad

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Southwestern Black Bean and Corn Salad

Prep Time: 20 minutes
Chilling Time: At least 30 minutes
Serves: 8 as a side dish


  • 3 cups cooked black beans (or 2 15-ounce cans, rinsed and drained)
  • 1 ½ cups corn kernels (or 1 can, drained)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 Roma tomatoes, diced (or ½ pint cherry tomatoes, halved)
  • 1 medium red onion, minced (or ½ bunch scallions, finely chopped)
  • ½ bunch fresh cilantro, finely chopped
  • 1 jalapeno pepper, seeded and finely chopped (optional)
  • 1 ripe avocado, diced (optional)
  • Juice of 2 limes
  • 1/3 cup olive oil
  • Salt & pepper to taste


  1. Add all ingredients to a large bowl and toss gently. Taste and season as needed – add a little more lime juice, salt, pepper, chop up a little more cilantro, etc. Cover and refrigerate for at least 30 minutes.
  2. Enjoy the salad on its own, serve with tortilla chips, or, for a delicious health boost, use halved mini bell peppers as scoops instead.

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