Description
A refreshing and nutritious Black Bean Salad with Avocado, combining black beans, corn, cherry tomatoes, and a zesty lime dressing. Perfect as a light meal or side dish, this salad is vibrant, easy to make, and can be served chilled with tortilla chips or lettuce leaves.
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 Ingredients
- 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, tomatoes, cilantro, lime juice, olive oil, agave, cayenne pepper, and salt. Mix well to evenly distribute the dressing and spices.
- Chill Salad: Cover the bowl and place it in the refrigerator to chill for at least 30 minutes or up to overnight to allow flavors to meld together.
- Add Avocados and Serve: Just before serving, gently stir in the chopped avocados to prevent browning. Serve the salad in a bowl, with lettuce leaves, or with tortilla chips for a delicious meal or appetizer.
Notes
- Fresh shucked corn is preferred, but frozen or canned corn works fine. If using frozen, thaw first; if canned, drain and rinse.
- You can substitute cherry tomatoes with another kind of diced tomatoes or leave them out as preferred.
- To make the salad oil-free, simply omit the olive oil.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
