Description
A refreshing and easy-to-make salad that combines the goodness of black beans, avocados, corn, and tomatoes.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 2 ripe avocados, diced
- 1 cup corn, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the black beans, avocados, corn, cherry tomatoes, red onion, and cilantro.
- In a separate small bowl, whisk together the lime juice and olive oil.
- Pour the dressing over the salad and gently toss to combine.
- Season with salt and black pepper to taste.
- Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Notes
- This salad is best served fresh but can be stored in the refrigerator for up to a day.
- Add diced jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg