Ingredients:
- 1 cup black beans, cooked and drained (canned is fine, be sure to rinse well)
- 1 cup sweet corn kernels, cooked (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño, seeded and minced (optional for heat)
- Juice of 1 lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine black beans, corn kernels, cherry tomatoes, red bell pepper, red onion, cilantro, and jalapeño if using.
- In a small bowl, whisk together lime juice, olive oil, cumin, and chili powder to create the dressing.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients well.
- Season with salt and pepper to taste.
- Lastly, gently fold in the diced avocado to maintain its shape and texture.
- Serve immediately as a fresh, flavorful gluten-free salad or chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
If you’re looking for more salad inspiration, “40 Gluten-Free Salad Recipes – Taste of Home” and “Greek Salad – My Gluten Free Guide” provide a wide array of options that might suit your taste:
These links may offer additional help in exploring other recipes and ideas for your gluten-free meal planning.