Description
A refreshing and nutritious Black Bean and Corn Salad packed with fresh vegetables, creamy avocado, and a zesty lime dressing. Perfect as a light meal, side dish, or topping for tacos, this vegan-friendly salad blends the flavors of Mexican cuisine with wholesome ingredients for a delicious and easy-to-prepare dish.
Ingredients
Scale
Salad Ingredients
- 2 cups canned black beans, drained and rinsed
- 1 1/2 cups corn kernels, fresh, frozen, or canned and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey or agave
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the black beans, corn, cherry tomatoes, red bell pepper, red onion, and fresh cilantro until evenly distributed.
- Prepare Dressing: In a small bowl, whisk together olive oil, lime juice, honey or agave, cumin, salt, and black pepper until the mixture is smooth and emulsified.
- Toss Salad with Dressing: Pour the dressing over the salad ingredients and gently toss to coat all pieces evenly, ensuring the flavors meld together.
- Add Avocado: Carefully fold in the diced avocado to the salad, taking care to avoid mashing it and preserving its texture.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to meld, then serve cold or at room temperature as desired.
Notes
- Add finely chopped jalapeño for a spicy kick.
- Include grilled chicken or another protein for a heartier meal.
- This salad works well as a side dish, taco topping, or served alongside tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
