Avocado Black Bean Corn Salad

Avocado Black Bean Corn Salad ~ fast, easy, fresh and colorful! No cooking required - just chop the veggies and toss with a zesty Cilantro Lime Dressing.

Course Salad, Side Dish

Cuisine American, Gluten-Free, Mexican-Inspired, Vegan

Prep Time 20

Total Time 20

Servings people

Calories 291kcal

Author Melissa Huggins

Ingredients

Salad

2 15 oz cans black beans , drained and rinsed
2 avocados , seeded and cubed. (*see note)
2 cups corn , fresh or frozen (thawed)
2 cups cherry tomatoes , halved
½ cup red onion , diced
⅓ cup cilantro , rough chopped

Dressing

⅓ cup fresh lime juice , more if desired
3 tablespoons olive oil , extra virgin
1 teaspoon agave (or any sweetener)
2 tablespoons fresh cilantro , finely chopped
½ teaspoon granulated garlic
½ teaspoon chili powder
1 teaspoon sea salt , more to taste
fresh ground pepper , to taste

US Customary - Metric

Instructions

In a small bowl, whisk the lime juice, olive oil, agave, cilantro, chili powder, granulated garlic, ground pepper, and salt.
Place 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 or just leave them on top. Taste for seasoning and add more if needed.
Serve immediately with fresh pita bread, tortilla chips or a side of rice. Enjoy!

Video

Notes

TIPS:
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.
To keep the salad looking vibrant, toss with the dressing, tomatoes, and avocado just before serving.

Nutrition