Mexican Corn & Bean Salad
Fabulously colorful, packed full of flavor & filled with delicious veggies such as corn, avocado, tomatoes & red onion—this delicious Mexican corn and bean salad is perfect for the summer!
- 4 Servings
- Prep Time
- Total Time
Directions
- To make the salad, heat 1 tbsp olive oil in a non-stick pan with a lid, add the smoked paprika, cumin and stir well.
- Add the peppers and onions and cook with the lid on medium-low heat until the vegetables are softened (approximately 15-20 minutes). Add 2-3 tbsp water if the vegetables start to stick.
- Once cooked, add to a large serving bowl and leave aside to cool slightly.
- Drain and rinse the black beans and sweet corn and then stir through the pepper and onion mix.
- Add the tomatoes, avocado and chopped cilantro.
- Combine all the dressing ingredients in a medium bowl and whisk well.
- Prepare dressing and dress your salad. Add slices of red chili to garnish.
Ingredients
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 3 medium red bell peppers, chopped
- 3 medium red onion, chopped
- 2-15 ½ oz can of black beans, drained and rinsed
- 12 oz canned sweet yellow corn, drained
- 2 cups cherry tomatoes, halved
- 3 avocados, chopped.
- 1/8 cup fresh cilantro, torn
- 2 fresh red chilies, sliced (optional)
- 1 tbsp olive oil
- juice of 1 lime
- 1 tbsp honey
- ¼ tsp of chili flakes (optional)
- ½ tsp smoked paprika
- ½ tsp cumin