Black Bean and Corn Salad Recipe
Fiesta black bean and corn salad with avocado cilantro
dressing is a complete meal full of flavors and textures. This 20 minute salad is vegan and gluten free.
dressing is a complete meal full of flavors and textures. This 20 minute salad is vegan and gluten free.
Servings: 8 cups
Calories: 217kcal
Ingredients
- 2 cups cooked black beans
- 2 cups cooked corn kernels
- 1 small red onion- finely diced
- 1 red bell pepper- finely chopped. Remove seeds
- 1 english cucumber - diced
For Avocado Cilantro Lime Dressing
- 1 Ripe Avocado - Peel and remove seed
- 1 cup fresh cilantrol leaves
- 2 tablespoon fresh lime juice
- 1 teaspoon cumin seeds
- 1 tablespoon extra virgin olive oil
- 2 Garlic cloves
- 1 jalapeno pepper - adjust per spice tolerance
- ¼ cup water for smooth blending
- Salt and black pepper per taste
Instructions
- In a bowl, combine the beans, corn and the veggies.
- Put all ingredients listed for dressing in a blender jar. Blend it to smooth texture.
- When ready to serve, pour the dressing over the salad mix. Gently toss everything well together. Serve at room temperature or chilled.
- Keep the salad mix and dressing separately in the refrigerator until ready to use. Mix the dressing only when you are ready to serve.
Notes
HOW TO COOK BLACK BEANS IN INSTANTPOT
Wash and clean black beans. Use 3:1 water to bean ratio and cook in InstantPot on high pressure for 25 minutes. Allow for 10 minutes to natural pressure release and then release leftover pressure. For this salad, use the cooked beans at room temperature.
HOW TO COOK CORN IN INSTANTPOT
Put 1 cup of water in main insert. Put the metal trivet or steamer basket in the bottom of the pot. Arrange the corn cobs on top and close the lid.
Choose high pressure 2 minutes followed by quick pressure
release. For this recipe, we use corn kernels. So you need to
de-husk the corn by running a knife lengthwise. Skip olive oil if you want to make it oil free WFPB salad. This fresh salad with creamy avocado cilantro dressing is very customizable. You may use your choice of veggies, leafy greens like kale or spinach and different grains like quinoa or rice to change it up.
release. For this recipe, we use corn kernels. So you need to
de-husk the corn by running a knife lengthwise. Skip olive oil if you want to make it oil free WFPB salad. This fresh salad with creamy avocado cilantro dressing is very customizable. You may use your choice of veggies, leafy greens like kale or spinach and different grains like quinoa or rice to change it up.
Nutrition
Serving: 1g | Calories: 217kcal | Carbohydrates: 32g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 103mg | Fiber: 9g | Sugar: 5g