Description
Black Bean Salad with Corn & Avocado is a colorful and nutritious dish that combines creamy avocado, crunchy corn, and hearty black beans, all drizzled with a zesty lime dressing. Perfect for summer picnics or as a light meal, this salad is not only visually appealing but also packed with protein and healthy fats. Itβs a delicious way to bring friends and family together around the table.
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh corn kernels (or frozen)
- 1 ripe avocado, diced
- 1/2 cup red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Rinse the black beans under cold water to remove excess sodium.
- In a large mixing bowl, combine the rinsed black beans, corn, diced avocado, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together lime juice and olive oil; season with salt and pepper.
- Pour the dressing over the salad mixture and gently toss until evenly coated.
- Let the salad chill in the refrigerator for 15-30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 230
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - For added crunch, include diced bell peppers or jalapeΓ±os for heat. - Store leftovers in an airtight container in the fridge for up to three daysβno reheating needed!