Description
A fresh, vibrant Black Bean Corn Avocado Salad perfect for quick meals or side dishes. This no-cook salad combines creamy avocado, sweet corn, and hearty black beans with a zesty lime and cumin dressing for a nutritious and flavorful dish ready in just 15 minutes.
Ingredients
Scale
Salad 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 Ingredients
- 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 until well combined. Set aside.
- Assemble the Salad: In a large bowl, combine the rinsed and drained black beans, corn kernels, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped cilantro.
- Mix It Together: Pour the prepared dressing over the salad ingredients. Gently toss everything together to ensure the salad is evenly coated with the dressing without mashing the avocado.
- Chill and Serve: Refrigerate the salad for about 30 minutes to allow the flavors to meld and develop a well-balanced taste.
- Serve: Enjoy the salad chilled as a refreshing side dish or a light main course, perfect for warm weather or quick meals.
Notes
- Use fresh corn for the best flavor, but canned or thawed frozen corn also works well.
- For extra protein, consider adding grilled chicken or feta cheese if desired.
- To prevent avocado from browning, toss it immediately with the lime juice dressing.
- Adjust salt and pepper to taste depending on dietary preferences.
- This salad is best eaten within 24 hours for optimal freshness.
