Black Bean Corn Avocado Salad
A vibrant and nutritious salad combining black beans, corn, avocado, and a zesty cumin lime vinaigrette, perfect for any meal.
Ingredients
For the salad
- 1 can black beans, drained and rinsed Provides protein and fiber
- 1 cup frozen corn, thawed Sweet and crunchy
- 1 medium tomato, diced Adds freshness and color
- 1 large avocado, diced Creamy and rich
For the vinaigrette
- 2 tablespoons lime juice Zingy freshness
- 1 tablespoon honey, agave or maple syrup Adds sweetness
- 2 tablespoons olive oil Richness and emulsifier
- 1 teaspoon cumin Warm earthy flavor
- 1 pinch salt Enhances overall flavor
- 1 pinch black pepper Gentle kick
Instructions
Preparation
- In a large bowl, mix together the black beans, diced tomato, diced avocado, and frozen corn; set aside.
- In a small jar, combine lime juice, honey or agave, olive oil, cumin, salt, and black pepper, and shake vigorously. Taste and adjust sweetness or seasoning as necessary.
- Drizzle half of the vinaigrette over the salad ingredients and toss gently to combine. Store any extra vinaigrette in the fridge for later use.
Notes
Use ripe avocados and fresh ingredients for the best flavor. Store salad and dressing separately to maintain freshness.