Description
This Black Bean Corn Avocado Salad is a refreshing and flavorful dish that’s perfect for summer gatherings. Packed with protein, fiber, and healthy fats, this vegan and gluten-free salad is easy to make and bursting with Mexican-inspired flavors.
Ingredients
Scale
Salad:
- 1 can (15 oz) black beans (rinsed and drained)
- 1 1/2 cups corn (fresh, canned, or thawed frozen)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
Lime Dressing:
- juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- salt and black pepper to taste
Instructions
- Combine Ingredients: In a large mixing bowl, combine the black beans, corn, diced avocado, cherry tomatoes, red onion, and cilantro.
- Make Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Toss Salad: Pour the dressing over the salad and toss gently to combine, making sure the avocado stays intact.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve or Chill: Serve immediately or chill for 30 minutes to let the flavors meld.
Notes
- This salad is perfect as a side dish, taco filling, or a light lunch.
- Add diced jalapeño for heat, or crumble in some cotija cheese for extra flavor.
- Best enjoyed the day it’s made due to the avocado.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
