Description
A refreshing and flavor-packed Avocado Corn Salad that combines creamy avocados with black beans, corn, and fresh vegetables.
Ingredients
Scale
- 2 ripe avocados, diced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the diced avocados, black beans, corn, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocados.
- Taste and adjust seasoning if necessary.
- Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
Notes
- For added crunch, toss in some diced bell peppers or cucumber.
- To make it spicier, add diced jalapeños or a pinch of cayenne pepper to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg