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

Just squeeze fresh lime juice and chop up some fresh cilantro. Then whisk it together with the olive oil, agave, cilantro,  garlic, chili powder, salt, and pepper.

CILANTRO LIME DRESSING

Black Beans             Avocado      Corn              Cherry Tomatoes  Red Onion              Cilantro

Now, just add all the veggies in a large bowl (except the avocado) and pour the dressing over them. Toss gently to combine well. Add the avocado on top and toss gently again or just leave them on top of the salad.

 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!