Description
A refreshing and nutritious Black Bean Salad with Avocado that's perfect as a side dish or light meal. This salad combines black beans, corn, cherry tomatoes, cilantro, and creamy avocado, dressed with a zesty lime and olive oil dressing, offering a delightful balance of flavors and textures.
Ingredients
Scale
Main Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups fresh or frozen corn
- 1 cup halved cherry tomatoes
- 1/2 cup cilantro, minced
- 2 large avocados, chopped
Dressing
- 6 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons agave
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or more to taste
Instructions
- Combine Ingredients: In a large bowl, add the black beans, corn, cherry tomatoes, cilantro, lime juice, olive oil, agave, cayenne pepper, and salt. Mix well to combine all the flavors evenly.
- Chill Salad: Cover the bowl and place it in the refrigerator to chill for at least 30 minutes or up to overnight, allowing the flavors to meld together.
- Add Avocados Before Serving: Right before serving, gently stir in the chopped avocados to prevent browning. Serve the salad in a bowl, lettuce leaves, or with tortilla chips and enjoy!
Notes
- Fresh shucked corn is preferred, but frozen (thawed) or canned corn (drained and rinsed) also work well.
- If desired, cook the corn before adding to the salad for a different texture.
- You can substitute cherry tomatoes with other diced tomatoes or leave them out entirely.
- To make the salad oil-free, simply omit the olive oil from the dressing.
- Refrigerate covered to allow flavors to develop fully before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
