Name: Mexican-Style Black Bean and Corn Salad
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Black beans, rinsed and drained - 1 (15 ounce) can; Avocados - peeled, pitted, and cut into small cubes - 2; Whole kernel corn, drained - 1 (8.75 ounce) can; Red bell pepper, diced - 1 small; Picante sauce - ¾ cup; Chopped cilantro - ½ cup; Yellow onion, diced - ¼; Lemon juice - 2 tablespoons; Olive oil - 1 tablespoon; Garlic, minced - 1 clove; Ground cumin - ½ teaspoon

Ingredients for - Mexican-Style Black Bean and Corn Salad

1. Black beans, rinsed and drained 1 (15 ounce) can

2. Avocados - peeled, pitted, and cut into small cubes 2

3. Whole kernel corn, drained 1 (8.75 ounce) can

4. Red bell pepper, diced 1 small

5. Picante sauce ¾ cup

6. Chopped cilantro ½ cup

7. Yellow onion, diced ¼

8. Lemon juice 2 tablespoons

9. Olive oil 1 tablespoon

10. Garlic, minced 1 clove

11. Ground cumin ½ teaspoon

How to cook deliciously - Mexican-Style Black Bean and Corn Salad

1 . Stage

Mix black beans avocado, corn, red bell pepper, picante sauce, cilantro, onion, lemon juice, olive oil, garlic, and cumin in a large bowl until ingredients are well integrated.

2 . Stage

Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 1 hour.