Black bean corn avocado salad
Black beans, corn, bell pepper, and avocado come together in one zippy summer salad. It's a delicious addition to a picnic or potluck. Serve it on its own or with tortilla chips for dipping.
Servings: 4 people
- 1 1/2 cups black beans 1 15 ounce can, drained and rinsed
- 1 cup corn
- 1/2 cup bell pepper red or orange, chopped small
- 1 avocado diced
- 2 Tablespoons cilantro chopped plus extra for garnish
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons lime juice plus extra lime wedges for garnish
- 1 clove garlic minced
- Generous pinch salt
Put black beans, corn, bell pepper, avocado, and cilantro in a mixing bowl. Set aside.
In a small separate bowl, whisk together extra virgin olive oil, lime juice, garlic, and a generous pinch of salt.
Pour the lime dressing over the black bean mixture. Gently combine with a spoon. Taste for salt and add more, if necessary.
Garnish with more cilantro and lime wedges, so that guests can add more lime juice to their serving, if they like.
For the corn, you can either cut corn right off the cob for the salad, use thawed frozen corn, or canned corn that has been drained.
How to make ahead of time
Because avocado is prone to browning, this salad is best made just before serving. However, the lime juice will help the avocado to keep its color for a while. If necessary, this salad can be made 3 or 4 hours ahead of time.
Calories: 241kcal | Carbohydrates: 29g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 596mg | Fiber: 10g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 2mg