Gluten-Free Black Bean and Corn Salad

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 bell pepper (any color), diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and diced (optional)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Avocado slices for garnish (optional)

Nutritional Information (per serving)

• Calories: Approximately 220
• Protein: 7 grams
• Fat: 7 grams
• Carbohydrates: 33 grams
• Fiber: 8 grams
• Micronutrients: High in vitamin C, vitamin K, folate, and antioxidants

Preparation

1. In a large mixing bowl, combine black beans, corn kernels, diced bell pepper, finely chopped red onion, diced jalapeño pepper (if using), and chopped cilantro.
2. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the salad ingredients and toss until well coated.
4. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. Before serving, garnish with avocado slices if desired. Enjoy this refreshing and flavorful gluten-free black bean and corn salad as a light and nutritious lunch option!