Description
A refreshing black bean and avocado salad that’s perfect as a side or light meal.
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup sweet corn (canned or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 ripe avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Gather all ingredients on your counter.
- Rinse and drain black beans and corn under cold water.
- Chop cherry tomatoes, red onion, and avocado into bite-sized pieces.
- In a large mixing bowl, combine black beans, corn, tomatoes, red onion, avocado, and cilantro. Toss gently.
- Drizzle lime juice and olive oil over the mixture; season with salt and pepper. Mix until well combined.
- Chill in the fridge for at least 30 minutes before serving with tortilla chips or alongside grilled meats.
Notes
- Great for summer picnics or barbecues.
- Can be made ahead of time, just add avocado right before serving to prevent browning.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg