Description
A refreshing and nutritious Black Bean Corn Avocado Salad, combining creamy avocado, sweet corn, plump black beans, and vibrant vegetables tossed in a zesty lime-cumin dressing. Perfect as a light main dish or a flavorful side, this salad is easy to prepare and served chilled for maximum freshness.
Ingredients
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 to let the flavors blend.
- Combine 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.
- Dress the Salad: Pour the prepared lime-cumin dressing over the salad ingredients. Gently toss all components until they are evenly coated with the dressing, taking care not to mash the avocado.
- Chill the Salad: Refrigerate the salad for about 30 minutes to allow the flavors to meld and enhance the overall taste.
- Serve: Enjoy the salad chilled as a light and healthy side or main dish, perfect for warm days or as a nutritious meal option.
Notes
- Use fresh or thawed frozen corn for the best texture and flavor.
- Adjust salt and pepper according to your taste preferences.
- Serving the salad chilled improves flavor melding and refreshes the palate.
- For added spice, consider adding a pinch of chili flakes or a diced jalapeño.
- Consume the salad within 1-2 days for optimal freshness, as avocado tends to brown over time.
