Go Back

Black Bean and Corn Salad with Jalapeno- Cumin dressing

An easy, fresh and delicious summer salad that is inspired by Mexican flavors
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine American, Mexican
Servings 4 servings
Calories 294 kcal

Ingredients
  

  • 1 can Black Beans rinsed
  • 2 ears Corn grilled
  • 1 Bell Pepper finely diced
  • ½ Red Onion, medium finely chopped
  • 1 cup Cherry Tomatoes rinsed and cut in to halves
  • 1 Avocado pitted and diced

Jalapeno - Cumin Dressing

  • ½ cup Yoghurt
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Garlic Powder
  • ½ Jalapeno, medium
  • 1 teaspoon Agave Syrup
  • 1 teaspoon Salt
  • 2-3 pinches Black Pepper
  • 1 tablespoon Cilantro finely chopped
  • 2-3 teaspoon Water if required

Instructions
 

  • Mix all the ingredients for the dressing in a blender and blend until smooth. Keep aside.
  • In a serving bowl or plate, add all the ingredients and give it a gentle mix. Top with dressing if required else serve on side.

Notes

  1. The nutrition facts provided are just approximate values and exact values are dependent on quantity, brands and other factors. 
  2. If prepping ahead of time, besides the avocado prep all the other vegetables and place in the refrigerator. 
  3. Remove the seeds from jalapeños if you prefer it milder.
  4. You can also use nachos to add more texture and crunch!
  5. If you don't want to use cilantro, then leave it out or swap with chives. 
Keyword avocados, black beans, grilled corn, summer, vegan, vegetarian