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Black Bean, Corn, and Avocado Salad Recipe You'll Love!

A refreshing and nutritious salad featuring black beans, corn, and avocado, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: Mexican
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 large avocado diced
  • 1 medium red bell pepper diced
  • 1 small red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup lime juice about 2 limes
  • 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, red bell pepper, red onion, cherry tomatoes, and cilantro.
  2. In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  3. Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.
  4. Taste and adjust seasoning if necessary.
  5. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 200mgFiber: 6gSugar: 2g

Notes

  • For added crunch, consider mixing in 1/2 cup of diced cucumber or a handful of crushed tortilla chips just before serving.
  • To make it a heartier meal, add grilled chicken or shrimp for extra protein.

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