Description
A refreshing and flavorful Black Bean Salad with Avocado, perfect as a light meal or side dish. Packed with protein and fiber from black beans and bursting with the freshness of lime, cilantro, and creamy avocado, this salad is vibrant and easy to prepare. It can be served chilled with tortilla chips, in lettuce leaves, or enjoyed on its own.
Ingredients
Scale
Salad Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 cups fresh or frozen corn
- 1 cup halved cherry tomatoes
- 1/2 cup cilantro, minced
- 6 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons agave
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or more to taste
- 2 large avocados, chopped
Instructions
- Combine Ingredients: In a large bowl, add the black beans, corn, tomatoes, cilantro, lime juice, olive oil, agave, cayenne pepper, and salt. Stir the mixture thoroughly to ensure all ingredients are evenly incorporated.
- Chill Salad: Cover the bowl and place it in the refrigerator to chill for at least 30 minutes or up to overnight to allow flavors to meld.
- Add Avocado Before Serving: Just before serving, gently fold in the chopped avocados to prevent browning. Serve chilled, either in a bowl, wrapped in lettuce leaves, or alongside tortilla chips for scooping.
Notes
- Fresh shucked corn is preferred for best flavor, but frozen or canned corn works well too. When using frozen corn, thaw it first; if canned, drain and rinse.
- You can substitute cherry tomatoes with other types of diced tomatoes or omit them altogether based on preference.
- For an oil-free version, simply omit the olive oil.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
