Black Bean Corn Avocado Salad Recipe
This Black Bean Corn Avocado Salad is a refreshing and flavorful dish perfect for summer gatherings or as a healthy side. Packed with protein, fiber, and essential nutrients, it’s a vibrant combination of black beans, sweet corn, creamy avocado, and zesty lime dressing.
- 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, Gluten-Free
Ingredients
Units
Scale
Salad:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups corn (fresh, frozen, or canned and drained)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
Dressing:
- juice of 2 limes
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon cumin
- salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together black beans, corn, avocado, cherry tomatoes, red onion, and cilantro.
- Prepare Dressing: In a small bowl, whisk lime juice, olive oil, garlic, cumin, salt, and pepper.
- Toss Salad: Pour the dressing over the salad and gently toss to coat.
- Serve: Enjoy immediately or chill for 15–30 minutes for flavors to meld.
Notes
- Best enjoyed fresh, but stores well in the fridge for up to 1 day.
- Add diced jalapeño for spice or crumbled feta for extra flavor.
- Pairs wonderfully with grilled meats or tortilla chips.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
