Avocado and Black Bean Salad
This hearty and vibrant Avocado and Black Bean Salad is a refreshing dish that combines creamy avocados with protein-rich black beans, sweet corn, and juicy cherry tomatoes, all tossed in a zesty cilantro-lime dressing. Perfect for summer picnics or as a nourishing side dish, it’s a flavorful and healthy choice that will delight your taste buds.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
2 ripe avocados, diced
1 15oz can black beans, drained and rinsed
1 cup corn kernels, fresh or thawed if frozen
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and pepper, to taste
Instructions
1. In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Add the diced avocados and gently fold them into the salad to avoid mashing.
5. Adjust seasoning with more lime juice, salt, and pepper if desired.
6. Serve immediately or chill in the refrigerator for 30 minutes to let flavors meld.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, add avocado just before serving if storing.
Reheating
This salad is best enjoyed cold. If needed, bring it to room temperature for a few minutes before serving to enhance flavors.
Scan for cooking tips & leave a review!
itsonly.recipes/view/avocado-and-black-bean-salad
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
