Ingredients
Scale
- Fresh cabbage, thinly sliced or chopped
- 1 can black beans, rinsed and drained
- 1 bright bell pepper, diced
- 1 cup corn (fresh, canned, or frozen)
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1/4 cup olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- Salt, to taste
- Optional: Diced avocado, shredded carrots, jalapeño, crushed tortilla chips
Instructions
- Chop the fresh cabbage and place it in a large bowl.
- Add the rinsed black beans, diced bell pepper, corn, and chopped cilantro.
- In a separate jar, combine olive oil, lime juice, cumin, chili powder, and salt. Shake well to mix.
- Drizzle the dressing over the salad, toss well, and taste for seasoning.
- Serve immediately or chill for an hour for flavors to meld.
Notes
The salad can be made up to a day in advance, just leave the dressing off until you’re ready to serve. Add extra toppings like crushed tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Southwest salad, cabbage salad, crunchy salad, healthy salad, potluck dish