Description
A vibrant Tex-Mex salad with black beans, corn, avocado, and zesty citrus vinaigrette. Light, protein-packed, and perfect for summer gatherings. Full of crunch and refreshing flavors.
Ingredients
1 can (400g) black beans, rinsed
1 can (400g) black-eyed peas, rinsed
1 cup (150g) sweet corn (frozen, fresh, or canned)
1 red bell pepper, diced
1/4 cup (40g) red onion, finely chopped
1 ripe avocado, diced
1/4 cup (25g) fresh cilantro, chopped
1 lime, juiced
1/4 cup (60ml) olive oil
1/4 cup (60ml) cider vinegar
1/2 teaspoon salt
Instructions
Rinse black beans and black-eyed peas in a colander.
Dice red bell pepper, red onion, and avocado.
In a large bowl, combine beans, corn, peppers, onions, and avocados.
Whisk lime juice, olive oil, cider vinegar, and salt.
Pour dressing over salad and toss gently.
Chill for 30 minutes before serving to let flavors meld.
Notes
For best texture, use freshly cooked or canned beans.
Substitute black-eyed peas with haricots rouges if needed.
Add jalapeño for extra heat.
Store in refrigerated airtight container for up to 24 hours.
- Prep Time: 15
- Category: Recettes de Salades Saines et Faciles
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 178
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 24g
- Fiber: 11g
- Protein: 7g
- Cholesterol: 0mg