Black Bean, Corn and Avocado Salad

As spring is blossoming most people start looking for lighter options for side dishes and this has been a favorite in our house for years.  I’ve made it for parties, as a BBQ and tacos side and warm weather holidays.  It’s a side that’s been specially requested by family and friends to repeat on many occasions. It’s fresh and got a bright presentation that attracts even the pickiest of vegetable and salad rejecting people.  It’s also my “go to” salad if I need to add some vibrant color and a vegetarian option to a table spread.

The Non-Salad with Creamy Tang Appeal

This is sort of a non-salad salad one might say because it’s missing the leafy greens that some people reject in a food line-up.  You know the people who are at a gathering with food laid out in a big beautiful spread and put everything on their plate besides “salad.” Well this salad I’ve found to be a game changer for those types.  The bright color and word of mouth comments usually attract those types to try it.

Food Advertising by

The salad has a nice sweetness to it with the sweet corn and creaminess from the avocado, but a fresh tang from the lime and cilantro.  The avocado mixed into the salad gives the salad a nice creaminess that resembles a creamy salad dressing.

Give this tangy creamy non-salad salad a try with your next spring or summer meal and let me know what you and others think!

Katia

Yields 4-6

Black Bean, Corn and Avocado Salad

This bright and tangy salad will please reluctant salad eaters! Serve with BBQ, tacos, picnics or warm weather meals. Easily double or triple recipe for larger crowds.

25 minPrep Time

25 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 1-15 oz can black beans, drained and rinsed
• 1 1/2 cups sweet corn (I usually use frozen organic super sweet from Costco for convenience, but roasted corn cut off the cob the best option if you can do it)
• 1/2 pint organic grape tomatoes, halved or quartered, depending on size (mine are usually small so I just halve them)
• 2 Tbsp fresh cilantro, chopped
• 2 Tbsp fresh squeezed lime juice
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 2 Tbs oil (I usually do 1 Tbsp extra virgin olive oil and 1 Tbsp avocado oil)
• 1 large hass avocado or 2 small avocados, pitted and cubed

Instructions

In a bowl add black beans, corn, grape tomatoes and gently combine

Add cilantro through oil to same bowl and gently combine

Lastly add cubed avocado and gently combine

Adjust salt and pepper to taste if need be

Chill in refrigerator 30mins-1 hr

Once ready to serve do one final taste and if it looks like it needs a little refreshing, just drizzle a little oil in it and give it one final gently toss

7.8.1.2

31

http://wholemadeliving.com/cilantro-lime-black-bean-corn-and-avocado-salad/

Whole Made Living