Description
Indulge in the vibrant flavors of this Black Bean Corn Avocado Salad, perfectly balanced with a zesty cumin lime vinaigrette. Featuring creamy avocados, sweet corn, and hearty black beans, this refreshing salad is ideal for summer gatherings or a light meal. Quick to prepare and bursting with color, it’s a dish that will impress friends and family alike. Enjoy it chilled for the best flavor experience!
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh corn (or 1 cup frozen corn)
- 2 ripe avocados, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 2 tsp ground cumin
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse and drain the black beans. If using fresh corn, cut it off the cob.
- In a large bowl, combine black beans, corn, diced avocados, and chopped red onion. Toss gently.
- Add chopped cilantro, salt, pepper, and cumin to the mixture.
- In a separate bowl, whisk together lime juice and olive oil until well combined.
- Pour the vinaigrette over the salad mixture and toss gently to coat all ingredients evenly.
- For best results, chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg