Avocado Corn Black Bean Salad
Avocado Corn Black Bean Salad
Ingredients
- 2 avocados, ripe, diced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups canned sweet corn, drained, or frozen corn, thawed
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables: Dice the ripe avocados, ensuring they are cut into approximately 1/2-inch cubes. Finely dice the red bell pepper and red onion. Chop the fresh cilantro.
⏱️ 10 min - 2
Rinse and drain the beans and corn: Place the canned black beans in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Drain well. If using canned corn, drain it. If using frozen corn, ensure it is completely thawed and drained.
⏱️ 3 min - 3
Combine the salad ingredients: In a large mixing bowl, gently combine the diced avocados, rinsed black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro.
⏱️ 5 min - 4
Prepare the dressing: In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, chili powder, kosher salt, and freshly ground black pepper until well combined.
⏱️ 2 min - 5
Dress and serve: Pour the prepared dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until all ingredients are evenly coated. Serve immediately or chill for at least 15 minutes to allow the flavors to meld.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Corn Black Bean Salad
Ingredients
- 2 avocados, ripe, diced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups canned sweet corn, drained, or frozen corn, thawed
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the vegetables: Dice the ripe avocados, ensuring they are cut into approximately 1/2-inch cubes. Finely dice the red bell pepper and red onion. Chop the fresh cilantro.
⏱️ 10 min - 2
Rinse and drain the beans and corn: Place the canned black beans in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear. Drain well. If using canned corn, drain it. If using frozen corn, ensure it is completely thawed and drained.
⏱️ 3 min - 3
Combine the salad ingredients: In a large mixing bowl, gently combine the diced avocados, rinsed black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro.
⏱️ 5 min - 4
Prepare the dressing: In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, chili powder, kosher salt, and freshly ground black pepper until well combined.
⏱️ 2 min - 5
Dress and serve: Pour the prepared dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until all ingredients are evenly coated. Serve immediately or chill for at least 15 minutes to allow the flavors to meld.
⏱️ 5 min