Description
A fresh and vibrant Black Bean Corn Avocado Salad combining creamy avocado, sweet corn, and hearty black beans, tossed in a zesty lime-cumin dressing. Perfect as a refreshing side or a light, nutritious main dish.
Ingredients
Scale
Main 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
- 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. Set this flavorful dressing aside to allow the spices to meld.
- Combine the salad ingredients: In a large bowl, add the rinsed and drained black beans, corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro, ensuring a colorful mix.
- Toss with dressing: Pour the prepared lime-cumin dressing over the salad ingredients. Gently toss everything to coat the salad thoroughly without mashing the avocado.
- Chill the salad: Refrigerate the tossed salad for about 30 minutes to let the flavors blend and enhance the taste.
- Serve: Enjoy the salad chilled as a refreshing side dish or a light, healthy main meal.
Notes
- Use fresh or thawed frozen corn for best texture and flavor, but canned works well too.
- Be gentle when mixing to prevent the avocado from turning mushy.
- Adjust salt and pepper according to personal preference.
- For added spice, consider adding a pinch of chili powder or chopped jalapeño.
- This salad is best served fresh within 1-2 days to maintain avocado’s freshness.
