Black Bean Avocado Salad
A vibrant, refreshing salad bursting with fresh flavors and healthy fats.
⏱️ 15 min🍽️ Serves 1
🔥 320 kcal💪 10g protein🍚 35g carbs🥑 16g fat🌾 12g fibreper serving
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servings
Ingredients
- 🫘15 oz canned black beans, rinsed and drained
- 🥑1 large avocado, diced
- 🌽1 cup corn kernels (fresh, frozen, or canned)
- 🧅½ cup red onion, finely diced
- 🍅½ cup cherry tomatoes, halved
- 🌿¼ cup fresh cilantro, chopped
- 🍋3 tbsp fresh lime juice
- 🫒1 tbsp olive oil
- 🌰½ tsp cumin
- 🧂 salt, to taste
- 🌶️ black pepper, to taste
Pro tips
- For extra spice, add a finely diced jalapeño to the salad.
- This salad makes a great side dish, dip for tortilla chips, or filling for tacos and burritos.
- To prevent avocado from browning, toss it gently with some of the lime juice before adding to other ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
Method
- 1In a large mixing bowl, combine the rinsed and drained black beans, corn, diced red onion, and halved cherry tomatoes.
- 2Add the diced avocado and chopped fresh cilantro to the bowl.
- 3In a small separate bowl, whisk together the fresh lime juice, olive oil, and cumin.
- 4Pour the dressing over the salad ingredients.
- 5Gently toss the salad until all ingredients are well combined and coated with the dressing.
- 6Season with salt and black pepper to taste. Adjust as needed.
- 7Serve immediately or chill in the refrigerator for at least 15 minutes for flavors to meld.