Go Back
–+ servings
jhessica

Avocado Corn Salad: A Refreshing, Flavor-Packed Dish!

A refreshing and flavor-packed Avocado Corn Salad that combines creamy avocados with black beans, corn, and fresh vegetables.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large mixing bowl, combine the diced avocados, black beans, corn, cherry tomatoes, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
  3. Pour the dressing over the salad mixture and gently toss to combine, being careful not to mash the avocados.
  4. Taste and adjust seasoning if necessary.
  5. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 14gSodium: 200mgFiber: 7gSugar: 2g

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.

Tried this recipe?

Let us know how it was!