Black Bean Corn Avocado Salad
This Black Bean Corn Avocado Salad is a vibrant, nutritious Summer Salad that’s perfect for light lunches, picnics, or as a colorful side for grilled mains. I love how quick it is to make and how its fresh flavors brighten any meal.
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
- 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. Set aside.
- Assemble the Salad: In a large bowl, combine black beans, corn kernels, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- Mix It Together: Pour the dressing over the salad ingredients. Gently toss until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for about 30 minutes to allow flavors to meld together.
- Serve: Enjoy chilled as a side dish or light main dish.
Notes
- For optimal freshness, add avocado just before serving to prevent browning. Customize with grilled chicken or tofu for added protein.