Black Bean Corn Avocado Salad
A healthy and flavorful salad featuring black beans, corn, and avocado, perfect for meal prep.
Equipment
- 1 Large mixing bowl
- 1 Knife for chopping
- 1 Cutting board
- 1 Citrus Juicer optional, for lime juice
Ingredients
Salad
- 1 can 15 oz black beans, drained and rinsed
- 2 ears fresh corn cooked and kernels removed
- 2 ripe avocados diced
- 1 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
Dressing
- 2 tbsp olive oil
- Juice of 1 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Preparation
- Rinse and drain the black beans. Cook the corn and remove kernels from the cob. Dice the avocados, halve the cherry tomatoes, and finely chop the red onion and cilantro.
- In a large mixing bowl, combine the black beans, corn, avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is well coated.
- Serve the salad immediately, or chill it in the fridge for about 30 minutes for the flavors to meld together.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving again.
- This salad pairs well with grilled chicken or fish for a complete meal.
Notes
Pro Tips: Use fresh corn for better flavor. Ingredient Substitutions: Substitute corn with grilled corn for a smoky flavor. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in the fridge for up to 2 days. Make-Ahead Tips: Prepare the salad without avocado and add it just before serving to prevent browning.