Salads Vegan Vegetarian Gluten-Free Tex-Mex Lunch Lactose-Free 20 min

tex-mex black bean and corn salad.

Name: Tex-Mex Black Bean and Corn Salad
Cook time: 20 min
Total time: 20 min
Ingredients: 75.00 g Black Beans; 50.00 g Corn; 0.50 piece Red Bell Pepper; 0.25 pcs Red Onion; 0.50 pcs Lime; 10.00 ml Olive Oil; 0.50 tsp Cumin; 0.25 tsp Salt; 0.13 tsp Black Pepper; 0.10 bunch Cilantro; 0.25 piece Avocado

Tex-Mex Black Bean and Corn Salad — plated and ready to serve

Per serving

Calories 258

Protein 6g

Carbs 25g

Fat 16g

№ 01

ingredients.

Black Beans 75.00 g
Corn 50.00 g
Red Bell Pepper 0.50 piece
Red Onion 0.25 pcs
Lime 0.50 pcs
Olive Oil 10.00 ml
Cumin 0.50 tsp
Salt 0.25 tsp
Black Pepper 0.13 tsp
Cilantro 0.10 bunch
Avocado 0.25 piece

№ 02

cook it.

№ 01
In a large bowl, combine drained canned black beans, corn kernels, diced red bell pepper, and chopped red onion.
№ 02
In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper to create a dressing.
№ 03
Pour the dressing over the salad and toss to combine.
№ 04
Gently fold in chopped cilantro and diced avocado.
№ 05
Chill the salad for at least 20 minutes before serving.

№ 03 — The week around it

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