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Black Bean Salad
Created by: Howcan Team
Ingredients
- 2 cans (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, red bell pepper, red onion, cilantro, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, cumin, and chili powder.
- Pour the dressing over the black bean mixture and toss gently to coat.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Black Bean Salad has a rich history dating back to ancient Aztec and Mayan civilizations, where black beans were a staple food. This vibrant dish has evolved over time, with influences from Latin American and Caribbean cuisines. Chefs like Rick Bayless and Bobby Flay have popularized their own versions of Black Bean Salad, incorporating fresh ingredients like tomatoes, onions, and cilantro. This refreshing salad is a beloved side dish in Mexican and Tex-Mex cuisine, often served alongside grilled meats or as a filling for tacos. The best versions of this dish can be found in authentic Mexican restaurants, where the beans are perfectly seasoned and the flavors are balanced. The key to a great Black Bean Salad lies in using high-quality, fresh ingredients and a zesty dressing with lime juice and cumin.
15 min
4
250 calories
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