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Avena Recipes

Easy Black Bean and Corn Salad with Avocado

A fresh and colorful black bean and corn salad packed with avocado, tomato, cilantro, and a zesty lime dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn kernels, drained
  • 1 medium avocado diced
  • 1 medium tomato diced
  • 1/2 small red onion finely diced
  • 1 medium jalapeño seeded and minced
  • 1/2 cup fresh cilantro leaves chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon canola oil or other neutral oil
  • 1 small garlic clove minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

Drain and rinse the black beans and corn, then place them in a large mixing bowl.
    Add the tomato, red onion, jalapeño, and cilantro.
      In a small bowl, whisk together lime juice, oil, garlic, cumin, salt, and pepper.
        Pour the dressing over the salad and toss until evenly coated.
          Gently fold in the diced avocado.
            Serve immediately or chill for 15 minutes before serving.

              Notes

              For the freshest texture, add the avocado just before serving. Store leftovers in the refrigerator for up to 2 days. For extra flavor, add an additional squeeze of lime juice before serving.