Name: Southwest dense bean salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 can (15 oz) no-salt-added black beans, drained and rinsed; 1 can (15 oz) no-salt-added kidney beans, drained and rinsed; 2 ears fresh corn, husked; 1 large avocado, diced; 1 red bell pepper, diced; ½ cup red onion, finely diced; 1 jalapeño, seeded and finely chopped; ½ cup fresh cilantro, chopped; ½ cup shredded cheddar cheese; ¼ cup pepitas (pumpkin seeds); 2 Tbsp fresh lime juice; 2 Tbsp olive oil; 1 tsp ground cumin; 1 tsp chili powder; 1 clove garlic, minced; ¼ tsp each salt and pepper, or to taste

Preparation

Preheat a grill or grill pan over medium-high heat.
Grill the corn ears, turning occasionally, until charred and blackened in spots, about 8-10 minutes. Let cool, then cut kernels off the cob and set aside.
In a large bowl, combine the drained black beans and kidney beans.
Add the grilled corn kernels, diced avocado, red bell pepper, red onion, jalapeño, and chopped cilantro to the beans.
In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, minced garlic, salt, and pepper until well blended.
Pour the dressing over the salad and gently toss to combine all ingredients evenly.
Sprinkle cheddar cheese and pepitas on top just before serving.
Serve chilled or at room temperature as a hearty, flavorful main or side dish.

Nutrition

(per serving)

405 Calories
22.1g Total Fat
4.5g Saturated Fat
327mg Sodium
20mg Cholesterol
44g Total Carbs
12.6g Fiber
5.7g Sugars
15.4g Protein
940mg Potassium

Southwest dense bean salad

Ingredients

Preparation

Nutrition

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