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–+ servings
Sara

Black Bean, Corn, and Avocado Salad for a Refreshing Twist!

A refreshing and nutritious Black Bean, Corn, and Avocado Salad perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

  1. In a large mixing bowl, combine the black beans, corn, diced avocado, cherry tomatoes, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.
  3. Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocado.
  4. Taste and adjust seasoning if necessary.
  5. Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 10gSodium: 300mgFiber: 7gSugar: 2g

Notes

  • For added crunch, consider mixing in some diced bell peppers or cucumber.
  • To make it spicier, add diced jalapeño or a pinch of cayenne pepper to the salad.

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