Black Bean Corn Avocado Salad
Savor the flavors of summer with this vibrant Black Bean Corn Avocado Salad. It's a colorful medley of fresh veggies, beans, and a zesty lime dressing that will bring a refreshing twist to your meal. Perfect as a side, a dip, or a taco filling - this salad is as versatile as it is delicious!
Servings: 4 servings
Calories: 328kcal
Ingredients
- 19 ounce black beans 1 can, drained and rinsed
- 10 ounce corn kernels 1 can, drained
- 2 cups tomatoes chopped
- 1 avocado chopped
- 1 small jalapeno minced
- ¼ cup cilantro chopped
- 4 green onions chopped
- lime zest from 1 lime
- 4 tablespoons lime juice
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- In a large mixing bowl, combine the drained black beans, corn kernels, diced tomatoes, chopped avocado, minced jalapeno, chopped cilantro, and green onions.
- Carefully zest one lime directly into the bowl to capture all the aromatic oils. Next, squeeze the juice from the same lime, aiming for about 4 tablespoons.
- Sprinkle the salad with salt and pepper, adjusting the quantities to your taste preference.
- Using a large spoon, gently toss all the ingredients together until well combined, ensuring the lime juice and zest are evenly distributed throughout the salad.
- Serve your salad with a side of tortilla chips, or as a delightful accompaniment to your favorite main dish.
Video
Notes
- Fresh is Best: While canned beans and corn are handy and work well in this recipe, consider using fresh ingredients for an even more flavorful salad. Freshly cooked black beans and sweet corn can add a lovely texture and taste.
- Avocado Tips: Choose avocados that are ripe but still firm. They should yield slightly to gentle pressure but shouldn't feel mushy. Add the avocado just before serving to prevent it from turning brown.
- Adjust the Heat: If you prefer a milder salad, remove the seeds and ribs from the jalapeno before mincing. For a spicier salad, add an extra jalapeno or sprinkle in some chili flakes.
- Zest First: Always zest your lime before juicing it. It's much easier to zest a whole lime than a squeezed one.
- Make Ahead: You can prepare this salad a few hours in advance. Keep it in the fridge, but wait to add the avocado and dressing until just before serving to maintain freshness and prevent the avocado from browning.
- Storage: Store leftovers in an airtight container in the refrigerator. The salad is best enjoyed within 2-3 days.
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 52g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 302mg | Potassium: 1058mg | Fiber: 18g | Sugar: 6g | Vitamin A: 967IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 4mg