Vibrant Black Bean & Avocado Salsa Salad
Vibrant Black Bean & Avocado Salsa Salad
Ingredients
For the Salsa Salad
- 1 1/2 cups black beans, canned, rinsed and drained
- 1 1/2 cups corn, fresh, frozen (thawed), or canned (drained)
- 2 avocados, ripe, halved, pitted, and diced
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, diced
- 1/4 cup cilantro, fresh, finely chopped
For the Zesty Lime Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil, extra virgin
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Rinse and drain the canned black beans. If using frozen corn, thaw it. Dice the red onion and red bell pepper. Finely chop the fresh cilantro. Halve, pit, and dice the ripe avocados.
⏱️ 10 min00
- 2
Combine salsa ingredients: In a large mixing bowl, gently combine the rinsed black beans, corn, diced red onion, diced red bell pepper, diced avocados, and chopped cilantro.
⏱️ 3 min00
- 3
Prepare the dressing: In a small bowl or jar, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until well combined.
⏱️ 2 min00
- 4
Dress the salad: Pour the prepared lime dressing over the salsa ingredients in the large mixing bowl. Gently fold everything together until all ingredients are evenly coated with the dressing. Be careful not to mash the avocado.
⏱️ 3 min00
- 5
Serve: Taste and adjust seasoning if needed. Serve immediately for best results, or chill for at least 15 minutes to allow flavors to meld. This salad is delicious on its own, as a side dish, or with tortilla chips.
⏱️ 2 min00
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Black Bean & Avocado Salsa Salad
Ingredients
For the Salsa Salad
- 1 1/2 cups black beans, canned, rinsed and drained
- 1 1/2 cups corn, fresh, frozen (thawed), or canned (drained)
- 2 avocados, ripe, halved, pitted, and diced
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, diced
- 1/4 cup cilantro, fresh, finely chopped
For the Zesty Lime Dressing
- 3 tablespoons lime juice, freshly squeezed
- 2 tablespoons olive oil, extra virgin
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the vegetables: Rinse and drain the canned black beans. If using frozen corn, thaw it. Dice the red onion and red bell pepper. Finely chop the fresh cilantro. Halve, pit, and dice the ripe avocados.
⏱️ 10 min00 - 2
Combine salsa ingredients: In a large mixing bowl, gently combine the rinsed black beans, corn, diced red onion, diced red bell pepper, diced avocados, and chopped cilantro.
⏱️ 3 min00 - 3
Prepare the dressing: In a small bowl or jar, whisk together the fresh lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until well combined.
⏱️ 2 min00 - 4
Dress the salad: Pour the prepared lime dressing over the salsa ingredients in the large mixing bowl. Gently fold everything together until all ingredients are evenly coated with the dressing. Be careful not to mash the avocado.
⏱️ 3 min00 - 5
Serve: Taste and adjust seasoning if needed. Serve immediately for best results, or chill for at least 15 minutes to allow flavors to meld. This salad is delicious on its own, as a side dish, or with tortilla chips.
⏱️ 2 min00