This Avocado Black Bean and Corn Salad is fresh, healthy and satisfying.
- 1 1/2 cups black beans, (or 1 15 oz. can)
- 1 1/2 cups corn, (or 1 15 oz. can)
- 2 jalapenos
- 4 roma tomatoes
- 2 avocados
- 1 cup fresh cilantro, lightly packed
- 2 Tbsp olive oil
- 1 1/2 Tbsp lime juice
- 1 tsp salt
Prep, Slice and Dice: Drain and rinse the corn and black beans if you are using canned. Fresh or frozen corn will also work. Dice the jalapenos into very small pieces. Dice the tomatoes and avocados into cubes. Roughly chop the fresh cilantro.
Assemble: Add black beans, corn, jalapeno, tomato, avocado and fresh cilantro to a large bowl. Then drizzle with the olive oil, lime juice and salt and mix gently with a large spoon or spatula.
TIP: If you are making this recipe ahead or using it as meal prep, do not add the avocado until immediately before serving to prevent it from browning.
Serving suggestions are based on a side dish portion.
Serving: 1cup | Calories: 188kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Sodium: 245mg | Fiber: 7g | Sugar: 2g
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