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Recipe
Avocado Black Bean Corn Salad
A fresh and vibrant salad combining black beans, corn, tomatoes, and avocado with a zesty lime dressing.
Serves 6
20 minutes
Beginner
Salad
Fresh
Mexican
Quick
Category: salads
Source: Melissa Huggins (veganhuggs.com)
Avocados that are just ripe work the best and will not get mushy in the salad. Squeeze a little lime on the fresh cut avocado to reduce browning. To keep the salad looking vibrant, toss with the dressing, tomatoes, and avocado just before serving.
Let's cook
Salad
Ingredients
- 2 15 oz cans black beans, rinsed and drained
- 2 avocados, seeded and cubed
- 2 cups corn, fresh or frozen (thawed)
- 2 cups cherry tomatoes, halved
- ½ cup diced red onion
- ⅓ cup cilantro, rough chopped
Instructions
- 1In a small bowl, whisk the lime juice, olive oil, sweetener of choice, cilantro, chili powder, granulated garlic, salt and pepper.
- 2Place all veggies in a large bowl (except the avocado) and pour the dressing over them. Toss gently to combine well.
- 3Add the avocado on top and toss gently or just leave them on top. Taste for seasoning and add more if needed.
- 4Serve immediately with fresh pita bread, tortilla chips or a side of rice.
Dressing
Ingredients
- ⅓ cup fresh lime juice
- 3 tablespoons olive oil (I leave out)
- 1 teaspoon maple syrup (any sweetener)
- 2 tablespoons fresh cilantro, finely chopped
- ½ teaspoon granulated garlic
- ½ teaspoon chili powder
- 1 teaspoon sea salt (I leave out)
- Ground pepper to taste