Description
Fresh and vibrant, this Black Bean Corn Avocado Salad is packed with flavors and textures, making it a perfect summer side or light lunch.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 ripe avocado, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Gather all your ingredients; this way, you’ll keep the process neat and quick.
- Combine the black beans, corn, diced avocado, red bell pepper, red onion, and chopped cilantro in a large mixing bowl.
- Whisk together the lime juice, cumin, salt, and pepper in a small bowl.
- Pour the vinaigrette over the salad and gently toss everything together.
- Serve immediately for the freshest flavor or refrigerate for about 30 minutes.
Notes
Always use ripe avocados for the best texture. Chill before serving for a refreshing taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 11g
- Protein: 7g
- Cholesterol: 0mg
Keywords: salad, black beans, avocado, corn, vegetarian, healthy