Eosinophilic Esophagitis Friendly Black Bean and Corn Salad
Total time15 min
Prep time15 min
Cook time0 min
5.0(4)
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 ½ cups fresh or thawed frozen corn kernels
- 1 red bell pepper, finely diced
- ½ small red onion, finely diced
- ½ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely diced (optional)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 avocado, diced (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until combined.
- 2
In a large mixing bowl, combine the black beans, corn kernels, red bell pepper, red onion, cilantro, and jalapeño, if using.
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