Tex-Mex Black Bean Salad | Recipe Cart

Ingredients

• 2 cans black beans, drained and rinsed
• 2 ears of fresh corn (or ~ 2 cups frozen corn, thawed)
• 1 small orange bell pepper, diced*
• 1/2 cup pickled jalapeños, roughly chopped
• 8 ounces grape or cherry tomatoes, cut in half
• 1/2 bunch cilantro, stems and leaves finely chopped
• 1/4 cup diced red onion
• 1 1/2 tablespoons avocado or olive oil
• Juice of 2 limes (about 2-3 tablespoons)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt