Description
A vibrant, heartwarming salad that combines black beans, corn, and avocado for a nutritious and delicious dish, perfect for any occasion.
Ingredients
Scale
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- Juice of 2 limes
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Combine the rinsed and drained black beans, the drained corn, diced red bell pepper, finely chopped red onion, and chopped cilantro in a large mixing bowl.
- Whisk together the juice of 2 limes, olive oil, apple cider vinegar, ground cumin, salt, and pepper in a separate small bowl.
- Pour the dressing over the salad mixture and gently toss to combine.
- Fold in the diced avocado right before serving.
- Enjoy the salad chilled or at room temperature.
Notes
Make the salad up to a day in advance, keeping the avocado separate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg