Description
A refreshing and nutritious Black Bean Corn Avocado Salad that is bursting with flavors of black beans, corn, creamy avocado, and zesty lime dressing. This vibrant salad is perfect for summer gatherings or as a quick and healthy meal.
Ingredients
Scale
Black Bean Corn Avocado Salad:
- 1 (15-ounce) can black beans, drained and rinsed
- 1½ cups corn kernels (fresh, canned, or thawed from frozen)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Ingredients: In a large mixing bowl, combine the black beans, corn, avocado, cherry tomatoes, red onion, and cilantro.
- Prepare Dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper until well blended.
- Toss and Serve: Pour the dressing over the salad and gently toss to combine. Adjust seasoning if needed. Serve immediately or chill for 15–30 minutes before serving.
Notes
- Add diced avocado just before serving to prevent browning.
- Pair this salad with grilled meats, tacos, or enjoy it as a light lunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
