Black Bean, Corn and Avocado Salad

5 from 1 vote

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.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: American, Vegetarian

Keyword: avocados, black beans, Chickpea salad, vegetarian

Servings:

Calories: 132kcal

Author: Katia

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.

Notes

Take this salad to a party or enjoy at home for a BBQ or with your favorite seafood dish. Add the avocado only before serving.

Nutrition