Black Bean Salad


20 minutes prep
Serves 6–8
Side Dish
SaladQuick LunchesLean and Green


  • Large mixing bowl


  • 15 oz (1 can) black beans, rinsed and drained (or 1 1/2 cups freshly cooked black beans)
  • 1 1/2 cups frozen corn, defrosted
  • 1/2 fresh jalapeΓ±o pepper, seeded and minced
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 red bell pepper, seeded and chopped (optional)
  • 2 tbsp lime juice (about the juice from 1 lime)
  • 1 tbsp olive oil
  • 1 avocado, peeled, seeded, and cut into chunks
  • 1/2 tsp sugar
  • 1/2 cup fresh cilantro, chopped
  • To taste: salt, pepper


  1. Gently combine black beans, corn, green onions, jalapeΓ±o, tomatoes, bell pepper, lime juice, and olive oil in mixing bowl.
  2. Gently fold in avocado.
  3. Add salt and pepper, sprinkle with sugar.
  4. Chill 10 minutes, or until ready to serve.
  5. Just before serving, add cilantro.

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