Description
A refreshing and vibrant Black Bean Corn Avocado Salad combining creamy avocado, sweet corn, and protein-rich black beans tossed in a zesty lime cumin dressing. Perfect as a light main or side dish, this salad is quick to prepare and packed with fresh flavors.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 large avocado, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
Dressing Ingredients
- Juice of 1 lime
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper until well combined. Set aside to allow flavors to meld.
- Assemble the Salad: In a large bowl, combine rinsed and drained black beans, corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
- Mix It Together: Pour the prepared dressing over the salad ingredients. Gently toss everything together until all components are evenly coated with the dressing, being careful not to mash the avocado.
- Chill and Serve: Refrigerate the salad for about 30 minutes to let the flavors blend and the salad chill.
- Serve: Enjoy the Black Bean Corn Avocado Salad chilled as a light main dish or a refreshing side dish at your meal.
Notes
- For best results, use ripe but firm avocado to avoid mushiness.
- You can substitute fresh corn with canned or thawed frozen corn depending on availability.
- Add a pinch of chili flakes for a spicy kick if desired.
- This salad keeps well for up to 24 hours refrigerated but is best enjoyed fresh to retain avocado texture.
- Serve with tortilla chips or over greens for variety.
