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Black Bean Corn Avocado Salad

Black Bean Corn Avocado Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels, thawed if frozen
  • 2 medium ripe avocados
  • 1 small red bell pepper, diced
  • ¼ cup finely chopped red onion
  • ¼ cup chopped cilantro
  • 1 small jalapeño, seeded and minced (optional)
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp salt, plus more to taste

Method
 

  1. Whisk together the lime juice, olive oil, cumin, and ½ tsp salt in a large bowl.
  2. Add the black beans, corn, red bell pepper, red onion, cilantro, and jalapeño if using. Toss gently to coat and let sit about 5 minutes.
  3. Dice the avocados and fold them in just before serving. Taste and adjust salt or lime, then serve right away.

Notes

This salad is best eaten the day it’s made, but leftovers keep for a day or two in the fridge. If you need to prepare it ahead of time, hold the avocado back and fold it in at the last moment to keep it from browning.