Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the black beans, pinto beans, corn, red bell pepper, green bell pepper, red onion, cherry tomatoes, and avocado.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lime juice, cumin, salt, and pepper.
- Pour the dressing over the bean and vegetable mixture and gently toss to combine.
- Add the chopped cilantro and mix again lightly.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a dip with tortilla chips or as a side dish.
Notes
- For a spicier version, add diced jalapeño peppers.
- Can be made a day in advance; flavors improve with time.
- Substitute lime juice with lemon juice for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg