Corn and Black Bean Salad with Roasted Red Pepper
This is a very versatile salad. You can serve it as an entree on top of greens and topped with grilled chicken. Or you can keep it as a side or appetizer and serve with tortilla chips.
Servings: 6
Ingredients
- 1 Poblano Chili
- 1 Bell Pepper red
- 1 Orange Bell Pepper orange
- 1/4 Cup Lime Juice fresh
- 2 Tablespoon Olive Oil
- 1 Clove Garlic pressed
- 1 teaspoon Salt
- Ground Pepper
- 1 teaspoon Oregano
- 1/4 Cup Cilantro chopped
- 15 oz Black Beans , rinsed and drained
- 15 oz Corn the sweet baby kind
- 2 Avocados cubed
- 1/2 Cup Red Onion finely chopped
Instructions
- Char the chili and bell peppers over a flame until blackened. (you can also buy them already roasted in a can).1 Poblano Chili, 1 Bell Pepper, 1 Orange Bell Pepper
- Enclose in plastic bag and let sit for at least 10 mins.
- Peel, seed and chop.
- Mix lime juice, oil, garlic, salt, pepper, oregano, and cilantro in a large bowl.1/4 Cup Lime Juice, 2 Tablespoon Olive Oil, 1 teaspoon Salt, Ground Pepper, 1 teaspoon Oregano, 1/4 Cup Cilantro, 1 Clove Garlic
- Add chili, peppers, beans, corn, avocado, and onion.15 oz Black Beans, 15 oz Corn, 2 Avocados, 1/2 Cup Red Onion
- Toss to coat.
- Serve as is with chips on the side or top with chicken and serve on some greens!
Notes
refrigerate
Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 43g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 397mg | Potassium: 881mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1645IU | Vitamin C: 82mg | Calcium: 40mg | Iron: 3mg