As spring is blossoming most people start looking for lighter options for side dishes. This has been a favorite in our house for years. I’ve made it for parties, BBQ’s, as a side served with tacos or with our favorite coconut shrimp. It’s a side that’s been specially requested by family and friends to repeat on many occasions. It’s fresh and it’s vivid presentation attracts even the pickiest of vegetable and salad rejecting people. It’s also my “go to” salad if I’m not feeling like making a complex side dish.
Non-Salad Avocado Salad
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.
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!
Black Bean, Corn and Avocado Salad
Ingredients
- 1-15 oz can black beans drained and rinsed
- 1 1/2 cups sweet corn I love using the roasted frozen corn from Trader Joe's for looks, but any sweet corn, fresh or frozen is great as long as you defrost it first
- 1 heaping cup grape tomatoes halved or quartered, depending on size
- 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 use Olive or Avocado Oil
- 1 large hass avocado or 2 small avocados pitted and cubed
Instructions
- In a large bowl add black beans, corn, grape tomatoes, cilantro through oil to same bowl and gently combine
- At this point, chill the salad in the fridge for 30 mins -1 hr.
- Add cubed avocado just before you're ready to serve the salad and gently combine
- Adjust salt and pepper to taste if need be.
found this recipe through yummly and so glad i did 🙂 it’s absolutely amazing!! so light and refreshing – yet filling enough as a summery main meal for 2 people. i’ve made it twice and adapted it slightly: i make an oil-free cilantro lime dressing to use instead of the olive oil & lime juice and i serve it on a bed of shredded cos lettuce with the avo on the side. i garnish each bowl with cilantro leaves & lime wedges to squeeze. a keeper in my menu rotation <3
That’s wonderful, Elle! Thanks for sharing your thoughts. Your adaptation sounds excellent as well! Happy to hear you found the recipe on Yummly. Hope you can try out more of WML’s recipes. Happy cooking!