Description
A refreshing and vibrant Black Bean Salad with Avocado, combining black beans, corn, cherry tomatoes, and a zesty lime dressing. This easy-to-make salad is perfect as a light meal or a side dish, chilled for optimal flavors, and delicious served on its own, in lettuce wraps, or with tortilla chips.
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
- 6 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons agave
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or more to taste
- 2 large avocados, chopped
Instructions
- Combine Ingredients: In a large bowl, add the black beans, corn, cherry tomatoes, cilantro, fresh lime juice, olive oil, agave, cayenne pepper, and salt. Mix them thoroughly to ensure an even distribution of flavors.
- Chill the Salad: Cover the bowl and place it in the refrigerator to chill for at least 30 minutes or up to overnight. This allows the flavors to meld and develop fully.
- Add Avocado Before Serving: Right before serving, gently stir in the chopped avocados to prevent browning. Serve immediately for the freshest taste and enjoy the salad chilled, either in a bowl, wrapped in lettuce leaves, or paired with tortilla chips.
Notes
- For the best corn flavor, use fresh shucked corn if available. Frozen or canned corn works as well; just thaw frozen corn before use and drain and rinse canned corn.
- You can substitute cherry tomatoes with other diced tomato varieties or omit them if preferred.
- To make this salad oil-free, simply omit the olive oil from the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
