Black Bean Corn Avocado Salad Recipe
A delightful and refreshing black bean corn avocado salad bursting with vibrant flavors and textures. This vegan salad is perfect for a light meal or as a side dish for any occasion. The combination of black beans, sweet corn, creamy avocado, and tangy lime dressing creates a mouthwatering dish that is both healthy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
Units
Scale
Salad:
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing:
- juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, mix together black beans, corn, avocado, cherry tomatoes, red onion, and cilantro.
- Prepare Dressing: In a separate bowl, whisk lime juice, olive oil, cumin, salt, and pepper.
- Toss Salad: Pour the dressing over the salad and gently toss to combine without mashing the avocado.
- Rest: Let the salad sit for 10 minutes to allow flavors to meld.
- Serve: Enjoy chilled or at room temperature.
Notes
- Best enjoyed fresh but can be refrigerated for up to 24 hours.
- Add diced jalapeño for heat or crumbled feta for a creamy touch.
- Perfect as a side dish or topping for tacos and grilled meats.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
