Description
A vibrant and refreshing Black Bean Corn Avocado Salad combining creamy avocado, sweet corn, and black beans tossed in a zesty lime and cumin dressing. Perfect as a light lunch, side dish, or taco filling, this vegan and gluten-free salad bursts with fresh flavors and wholesome ingredients.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 1/2 cups corn (fresh, canned, or thawed frozen)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- Juice of 2 limes
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the rinsed black beans, corn, diced avocado, halved cherry tomatoes, finely chopped red onion, and chopped fresh cilantro. Gently toss with care to keep the avocado pieces intact.
- Prepare the Dressing: In a small bowl, whisk together the freshly squeezed lime juice, olive oil, ground cumin, salt, and black pepper until well emulsified.
- Toss and Serve: Pour the dressing over the salad mixture and toss gently to combine all flavors. Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
Notes
- This salad is perfect as a side dish, taco filling, or a light lunch.
- Add diced jalapeño for a spicy kick.
- For extra richness, crumble cotija cheese on top before serving.
- Best enjoyed the day it is made to prevent the avocado from browning.
