Avocado and Black Bean Salad
Avocado and Black Bean Salad
Ingredients
For the Salad
- 1 black beans, 15-ounce can, rinsed and drained
- 1 1/2 cups corn kernels, frozen, thawed, or fresh
- 2 avocados, ripe, pitted, peeled, and diced
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/2 cup fresh cilantro, chopped
For the Lime-Cumin Dressing
- 1/4 cup fresh lime juice, from about 2 limes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the salad ingredients: Rinse and thoroughly drain the canned black beans. If using frozen corn, ensure it is thawed. Dice the ripe avocados, red onion, and red bell pepper into uniform pieces. Chop the fresh cilantro.
⏱️ 10 min
- 2
Combine the salad components: In a large mixing bowl, gently combine the rinsed black beans, thawed corn kernels, diced avocado, diced red onion, diced red bell pepper, and chopped fresh cilantro.
⏱️ 3 min
- 3
Whisk together the dressing: In a small bowl, combine the fresh lime juice, extra virgin olive oil, ground cumin, chili powder, salt, and freshly ground black pepper. Whisk vigorously until all ingredients are well incorporated and the dressing is emulsified.
⏱️ 4 min
- 4
Dress and serve the salad: Pour the prepared lime-cumin dressing over the salad ingredients in the large bowl. Gently toss the salad to ensure all components are evenly coated with the dressing. Serve immediately for best texture, or chill for 15-20 minutes to allow flavors to meld.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Black Bean Salad
Ingredients
For the Salad
- 1 black beans, 15-ounce can, rinsed and drained
- 1 1/2 cups corn kernels, frozen, thawed, or fresh
- 2 avocados, ripe, pitted, peeled, and diced
- 1/2 red onion, finely diced
- 1 red bell pepper, diced
- 1/2 cup fresh cilantro, chopped
For the Lime-Cumin Dressing
- 1/4 cup fresh lime juice, from about 2 limes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the salad ingredients: Rinse and thoroughly drain the canned black beans. If using frozen corn, ensure it is thawed. Dice the ripe avocados, red onion, and red bell pepper into uniform pieces. Chop the fresh cilantro.
⏱️ 10 min - 2
Combine the salad components: In a large mixing bowl, gently combine the rinsed black beans, thawed corn kernels, diced avocado, diced red onion, diced red bell pepper, and chopped fresh cilantro.
⏱️ 3 min - 3
Whisk together the dressing: In a small bowl, combine the fresh lime juice, extra virgin olive oil, ground cumin, chili powder, salt, and freshly ground black pepper. Whisk vigorously until all ingredients are well incorporated and the dressing is emulsified.
⏱️ 4 min - 4
Dress and serve the salad: Pour the prepared lime-cumin dressing over the salad ingredients in the large bowl. Gently toss the salad to ensure all components are evenly coated with the dressing. Serve immediately for best texture, or chill for 15-20 minutes to allow flavors to meld.
⏱️ 3 min