Description
This Black Bean Corn Avocado Salad is a refreshing and flavorful dish packed with healthy ingredients. The combination of black beans, corn, avocado, and fresh veggies with a zesty dressing is perfect for a light meal or a side dish.
Ingredients
Scale
For the Salad:
- 1 (15 oz) can black beans (drained and rinsed)
- 1 1/2 cups corn kernels (fresh, canned, or thawed from frozen)
- 1 large avocado (diced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- In a large bowl, combine the black beans, corn, diced avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, salt, and pepper.
- Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Taste and adjust seasoning as needed.
- Serve immediately or chill for 15–30 minutes before serving.
Notes
- This salad is best served fresh but can be stored in the fridge for up to 2 days.
- Add grilled chicken or shrimp for a heartier meal.
- If preparing ahead, add the avocado just before serving to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
