Description
A collection of vibrant and flavorful Mexican recipes perfect for summer BBQs.
Ingredients
Scale
- 2 cups corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes
- 1/2 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 jalapeño, minced
- Juice of 2 limes
- Salt and pepper to taste
- 1 avocado, diced
Instructions
- In a large bowl, combine corn, black beans, tomatoes, red onion, cilantro, and jalapeño.
- Drizzle with lime juice and season with salt and pepper.
- Gently fold in the diced avocado.
- Serve chilled or at room temperature.
Notes
- For a spicier kick, add more jalapeño or a dash of hot sauce.
- This salad can be made a few hours in advance; just add the avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: summer, Mexican, recipes, BBQ, corn salad