Source: Divas Can Cook (adapted)
This is a quick refreshing salad that you could really eat as a main dish if you wanted to. When I made it, I added brown rice and kale that I quickly steamed in the microwave with a tablespoon of water. I’ll definitely be trying it again this summer with fresh corn!
Servings: 8 side dishes
Cost per Serving: $1.03
16 oz frozen corn, thawed
15 oz black beans, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 small red onion, diced
1 pint grape tomatoes, diced
2-3 cloves garlic, minced
2-3 tablespoons fresh cilantro, chopped or 2-3 teaspoons of dried cilantro
1 avocado, diced (optional)
Chili Lime Dressing
3 tablespoons fresh lime juice (3 limes)
1 tablespoon canola or olive oil
2 teaspoons chili powder
1 teaspoon salt
¼ teaspoon cumin
- Add beans and vegetables to a large bowl and stir to combine.
- Mix the chili lime dressing ingredients together in a small bowl.
- Add dressing to the salad and toss to combine.
- Refrigerate for at least an hour and serve.
If using avocado, drizzle it with lime juice before serving
This is #7 of 7 Side Dishes that Just Might Steal the Show