fast, easy, fresh and colorful! No cooking required - just chop the veggies and toss with a zesty Cilantro Lime Dressing.
Lime Juice Olive Oil Agave Nectar Cilantro Granulated Garlic Chili Powder Salt & Pepper
Black Beans Avocado Corn Cherry Tomatoes Red Onion Cilantro
Avocados that are just-ripe work the best and won't get mushy in the salad.
Squeeze a little lime on the fresh-cut avocado to reduce browning.
Leftovers will keep in the fridge for 2-3 days.
"Very tasty! Will definitely make this again 🙂"
-Misty
"This recipe is one of my top favorites! I've made it many times. The dressing really makes it! It's especially enjoyable in the spring and summer months. Today, I used avocado oil instead of olive oil. It's still good!😊"
Georgette-
https://veganhuggs.com/avocado-black-bean-corn-salad/
If you're looking for something simple and delicious to add to your summer rotation, you may want to give this Avocado Black Bean Corn Salad a try!