Looking for a delicious and nutritious salad that’s bursting with flavor? Try our easy-to-make Black Bean Corn Avocado Salad recipe! Packed with wholesome ingredients and zesty flavors, this salad is perfect for a light lunch or as a side dish to complement any meal.
Ingredients:
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed frozen)
1/2 cup cherry tomatoes, halved
1 large avocado, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and pepper to taste
Instructions:
Prepare the Dressing:
In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper. Set aside.
Assemble the Salad:
In a large bowl, combine the black beans, corn kernels, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
Mix It Together:
Pour the dressing over the salad ingredients.
Gently toss until everything is evenly coated with the dressing.
Chill and Serve:
Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
Serve:
Serve chilled as a side dish or enjoy it as a main dish for a light and refreshing meal.
Serving Tips:
Chilled Perfection: This salad tastes best when served chilled. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Garnish with Fresh Herbs: Before serving, sprinkle some extra chopped cilantro on top for a burst of freshness.
Accompaniments: Serve as a refreshing side dish alongside grilled chicken, fish tacos, or as a topping for nachos.
Main Dish Option: Enjoy it as a light and satisfying main dish by adding grilled shrimp, tofu, or quinoa for extra protein.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Avoid Avocado Browning: To prevent avocado from browning, squeeze a little extra lime juice over the salad before storing and place a piece of plastic wrap directly on the surface of the salad to minimize air exposure.
Best Practices: For optimal freshness, consume the salad within 24 hours of preparation, especially if you prefer avocados at their peak.
Do Not Freeze: Due to the avocado’s texture, freezing is not recommended as it can affect the salad’s overall quality.
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FAQs:
Can I use frozen corn instead of fresh or canned corn?
Yes, frozen corn can be used in this recipe. Thaw it beforehand and drain any excess moisture before adding it to the salad.
How can I make this salad more filling?
To make this salad more filling, consider adding protein-rich ingredients such as grilled chicken, shrimp, or quinoa. These additions not only enhance the nutritional value but also make it a satisfying main dish.
Can I make this salad ahead of time?
Yes, you can prepare this salad ahead of time. Simply refrigerate it in an airtight container for up to 2-3 days. For best results, add the avocado just before serving to prevent browning.
I’m allergic to cilantro. Can I substitute it with another herb?
If you’re allergic to cilantro or prefer a different herb, you can substitute it with parsley or chopped fresh basil. These herbs will add a similar freshness to the salad.
Conclusion:
Whether you’re looking for a healthy lunch option or a vibrant side dish, this Black Bean Corn Avocado Salad is sure to please your taste buds. Enjoy the fresh flavors and nutritious benefits with every bite!
📖 Recipe:
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Black Bean Corn Avocado Salad
- Total Time: 15 minutes (+30 minutes chilling)
- Yield: Serves 4
- Diet: Vegetarian
Description
Discover how to create a delicious Black Bean Corn Avocado Salad that’s both nutritious and refreshing. This easy-to-follow recipe combines black beans, corn, avocado, and a zesty lime dressing for a perfect side dish or light meal option.
Ingredients
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed frozen)
1 large avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 1 lime
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Set aside.
- Assemble the Salad: In a large bowl, combine black beans, corn kernels, diced avocado, cherry tomatoes, red onion, and chopped cilantro.
- Mix It Together: Pour the dressing over the salad ingredients. Gently toss until everything is evenly coated.
- Chill and Serve: Refrigerate the salad for about 30 minutes to allow flavors to meld together.
- Serve: Enjoy chilled as a side dish or light main dish.
Notes
For optimal freshness, add avocado just before serving to prevent browning. Customize with grilled chicken or tofu for added protein.
- Prep Time: 15 minutes
- Category: Salads
- Method: Mixing, Chilling
- Cuisine: Mexican, American
Nutrition
- Serving Size: Serves 4
