Last updated on May 18th, 2018 at 12:50 pm
This Black Bean, Corn and Avocado Salad is a crowd pleaser, colorful and full of nutrition. This salad is great served as an entree, side or even a delicious salsa.
Have you ever tried to eat low carb? Let me tell you it’s not my thing. Though I have to admit that every once in a while I get the low carb bug and try and give up carbs for a couple weeks at most. I’ve never been successful of doing it for more than two weeks, I love bread too much. Heck, I love all carbs too much. However, whenever I go through the low carb zone, this is one of the salads I always turn to, which is a favorite of mine. I know it still has carbs, I never said carb free, and when I do go low carb, for me that usually means giving up bread for the most part.
This salad though is full of nutrition. I actually posted this salad 5 years ago, believe it or not, and thought it was time to give you guys some better pictures. I originally found the recipe in a book I’ve had for a long time called Make It In Minutes, and when I first tried it, I was pleasantly surprised because I had another great salad to add to my repertoire.
My favorite thing about this salad is that it has no oil, can you believe it? I almost always add olive oil to my salads, but this right here doesn’t require it. The dressing is simply lime juice and I seasoned it a bit with salt and pepper. Trust me it’s full of flavor from all the wonderful ingredients here.
But the beauty of this salad is that it can be served as a meal on its own, a side dish or even as a salsa, though if you serve it as a salsa I’d chop the tomatoes a bit smaller. I actually made this salad today because we bought a smoker, and we smoked a whole lot of meat, salmon, pork, chicken, you name it, so I needed a salad to go with all that meat. However, if you serve it as meal and aren’t too worried about the carbs, then go ahead and serve it with some tortilla chips. It’s yummy!
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If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Black Bean Corn and Avocado Salad
- 19 oz black beans 1 can, drained and rinsed
- 10 oz corn kernels 1 can, drained
- 2 cups tomatoes chopped
- 1 avocado chopped
- 1 jalapeno minced
- 1/4 cup cilantro chopped
- 4 green onions chopped
- zest from one lime
- 4 tbsp lime juice
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
- Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together.
- Serve with tortilla chips.