🥘 Ingredients
- pre-seasoned black/pinto beans 1
- sweet corn 1
- small red bell pepper 1
- small red onions diced ¼ cup
- cilantro leaves and tender stems 1 cup
- small ripe avocado 0.5-1
- lime juice 1 tbsp
- extra virgin olive oil 1 tsp
- Kosher salt and freshly cracked black pepper
- tortilla chips 2-4 oz
📝
Not a fan of cilantro? Omit or use flat-leaf parsley. Storage: Store the assembled bean salad in the fridge for up to 4 days. Add a squeeze of lime juice and freshly chopped cilantro, if desired. Top with crushed tortilla chips right before serving (or serve on the side). Nutrition boost: For more veggies, add in chopped jicama or sliced cherry tomatoes. For a protein boost, top with roasted pepitas.
-
1Gather: pre-seasoned black/pinto beans , sweet corn , small red bell pepper , small red onions diced , cilantro leaves and tender stems , small ripe avocado , lime juice , extra virgin olive oil , Kosher salt and freshly cracked black pepper , tortilla chips .
-
2Prep the ingredients. Drain the top layer of liquid from the beans, about 1/4 cup. Otherwise, the salad gets too runny. Corn: Drain the can. Bell pepper and onions: Dice. Cilantro: Chop. Avocado: Tear into chunks with your hands.
-
3In a large bowl, combine the beans, corn, bell pepper, onions, and cilantro.
-
4Add the lime juice, olive oil (if using), and black pepper to taste. Toss gently to coat. Taste, adding a pinch of salt if needed. Gently fold in the avocado.
-
5Transfer the salad to your serving bowls. Finish with tortilla chips, either crushed over the top for crunch or served on the side for scooping.