An easy Mexican side salad with black beans, corn, onion, and tomatoes
- 2 ears of fresh corn husk and silk removed
- 15 oz can of black beans-drained and rinsed
- 4 Roma tomatoes diced
- ½ sweet onion finely chopped
- 1 avocado chopped
- ½ cup extra virgin olive oil
- ½ cup fresh lime juice
- ¼ cup fresh orange juice
- ¼ cup fresh cilantro chopped
- 2 garlic cloves minced
- ½ tbsp. orange zest
- ½ tbsp. dried oregano
- 1 ¼ tsp. ground cumin
- ¾ tsp. salt
- 1 tbsp. honey
- ¾ tsp. pepper
Wrap each ear of corn in a damp paper towel and place into a covered microwaveable dish.
Microwave for 3-4 minutes.
Rinse with cold water and set aside to cool.
Cut corn off the cobb and place it into a large bowl.
Add black beans, tomatoes, and onion.
Combine olive oil, juices, cilantro, garlic, zest, honey, and spices in a blender and blend until combined.
Pour over bean and corn mixture and toss to coat.
Chill for at least an hour before serving.
Top with chopped avocado right before serving.
Calories: 283kcal | Carbohydrates: 27g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Sodium: 191mg | Potassium: 534mg | Fiber: 8g | Sugar: 6g | Vitamin A: 419IU | Vitamin C: 19mg | Calcium: 54mg | Iron: 2mg