Description
A vibrant and refreshing Black Bean Corn Avocado Salad that combines creamy avocado, sweet corn, and hearty black beans with a zesty lime dressing. Perfect as a healthy side dish, taco filling, or a light vegan lunch, this salad is quick to prepare with fresh ingredients for a delightful Mexican-inspired flavor.
Ingredients
Scale
Salad Ingredients
- 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
Dressing
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Combine salad ingredients: In a large mixing bowl, gently mix together the rinsed black beans, corn, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro, ensuring the avocado pieces remain intact.
- Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, cumin, salt, and black pepper to create a well-balanced, flavorful dressing.
- Toss the salad: Pour the prepared dressing over the salad ingredients and toss gently to combine all flavors thoroughly without mashing the avocado.
- Adjust seasoning: Taste the salad and adjust salt and pepper as needed for your desired flavor balance.
- Serve or chill: Serve immediately for the freshest taste or chill the salad for 30 minutes to allow the flavors to meld beautifully.
Notes
- This salad is versatile and works well as a side dish, taco filling, or a light and healthy lunch.
- For some heat, add diced jalapeño peppers.
- Crumbled cotija cheese adds extra flavor if desired (omit for vegan option).
- Best enjoyed the same day it’s made due to avocado’s tendency to brown.
