This Mexican salad (aka Fiesta Salad) is made with black beans, corn, avocado, tomatoes and cilantro and dressing with a tangy garlic dressing. It's colourful, bold and festive!
Ingredients
- 1.5 cups black beans 14.5 oz. can
- 1 cup sweet corn canned or cooked from frozen or fresh
- 1 avocado diced
- 1/2 red onion chopped finely
- 2 tomatoes chopped into small cubes
- 1 red bell pepper chopped into small cubes
- 1/2 cup coriander/cilantro chopped
- 1 clove garlic minced
- Juice of 1 lime
- 1/2 tsp salt
- ¼ tsp chili powder
- 2 tablespoons olive oil
- ½ cup Cotija cheese or feta cheese, crumbled on top
Instructions
- Rinse and strain the black beans.
- Cook the corn kernels if using frozen or fresh corn. Rinse under cold water and strain.
- Dice and chop all ingredients.
- Combine everything in a large bowl together and dress the salad with olive oil, lime juice, salt, chili powder, and garlic. You can toss the cheese through the salad or leave it out and top the salad once it is mixed.
Video
Notes
- Optional: You could add extra spices like cumin, ground coriander or smoked paprika.
- Vegan version: Omit the cheese or use a plant-based friendly alternative.
- Cooking black beans in the Instant Pot: Black beans can be canned or cooked from scratch. I like using my pressure cooker to do this. I make a batch of beans using 1.5 cups dry black beans (yields 4.5 cups cooked), 3.5 cups water, 1 stock cube, 1/2 teaspoon salt, 1-2 bay leaves, 1 clove of garlic and 1/2 onion. Add everything to your pressure cooker, stir and cook on HIGH for 35 minutes. Then, release naturally for 20 minutes. Strain and rinse.
Nutrition
Calories: 266kcal | Carbohydrates: 26g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 412mg | Potassium: 554mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1372IU | Vitamin C: 49mg | Calcium: 101mg | Iron: 2mg
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