Description
This Black Bean Salad with Corn & Avocado is a fresh, vibrant dish packed with bold flavors and wholesome ingredients. Perfect as a quick lunch, healthy side, or crowd-pleasing potluck favorite, it comes together in minutes with a zesty lime dressing that ties everything beautifully.
Ingredients
Scale
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 ½ cups corn (fresh, canned, or frozen & thawed)
- 1 ½ cups cherry tomatoes, halved
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey or maple syrup
- ½ teaspoon cumin
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, honey, cumin, salt, and pepper.
- Pour the dressing over the salad and gently toss until everything is well coated.
- Add the diced avocado last and gently fold it in to avoid mashing.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes for even better flavor.
Notes
Add avocado just before serving to keep it fresh and vibrant.
This salad tastes even better after sitting for a bit—hello, flavor magic!
You can spice it up with jalapeño or a pinch of chili flakes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg