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Black Bean Salad

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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course All Recipes, Appetizers, Salad, Sides
Cuisine All, Bodybuilding Friendly, Vegan, Vegetarian
Servings 6 servings
Calories 279 kcal



  • 1 clove garlic
  • 2 tsp salt
  • 3 TBSP lime
  • 2 tsp kosher salt
  • 1/4 tsp chili powder
  • 1/4 cup extra virgin olive oil


  • 1 cup fresh corn kernels
  • 1 orange bell pepper, diced
  • 1/2 small red onion, finely chopped
  • 1 15-ounce can black beans, drained and rinsed
  • kosher salt
  • freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1 small avocado, halved, seeded and diced
  • 1/4 cup chopped fresh cilantro, leaves and stems


To Make the Dressing

  • Make the dressing: Smash the garlic clove, sprinkle with a pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste.
  • Whisk the garlic paste, lime juice, salt and chili powder together in a bowl.
  • Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady steam.

To Make the Salad

  • Cook the corn, bell pepper, and onions in olive oil over medium-high heat in a skillet until it starts to brown.
  • Toss in the black beans and cook until warm.
  • Add the dressing and toss to coat evenly.
  • Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.



Calories: 279kcalCarbohydrates: 31gProtein: 23gFat: 8gSodium: 526mgFiber: 5g
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