AVOCADO, BLACK BEAN & CORN SALAD RECIPE

I absolutely love having salad as a main dish, but…

it has to be filling. Otherwise, I’ll have hunger pangs thirty minutes later, and that’s not fun. This Avocado, Black Bean & Corn Salad is the perfect healthy meal.

It’s light and refreshing, yet completely satisfying.

I love colorful meals because they are gorgeous to look at, and are filled with tons of different nutrients. When you eat the color of the rainbow, you are providing your body with all the nutrition it needs.

Some of my favorite colorful meals are these Lentil Mushroom Tacos w/ Mango Salsa and these Santa Fé Roasted Stuffed Peppers.

So many ways to enjoy this Avocado, Black Bean & Corn Salad

This can be served as a side dish, light meal or snack. I love having it for breakfast alongside tofu scramble, or with a toasted bagel. You can serve it with tortilla chips, pita bread or crackers.

AVOCADO, BLACK BEAN & CORN SALAD RECIPE

Avocado, Black Bean & Corn Salad
Prep Time
20 mins
Total Time
20 mins

Avocado, Black Bean & Corn Salad ~ a bright, colorful and flavorful fiesta on a plate!

Course: Salad, Side Dish
Recipe Type: Gluten-Free, Mexican-Inspired, Vegan
Servings6
Calories291 kcal
AuthorMelissa | Vegan Huggs

Ingredients

Salad

  • 2 cans black beans, drained and rinsed
  • 2-3 avocados, seeded and cubed. (*see note)
  • 2 cups corn, fresh or frozen (thawed)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/3 cup cilantro, rough chopped

Dressing

  • 1/3 cup fresh lime juice, more if desired
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons pure maple syrup or agave, (or any sweetener)
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon sea salt, more to taste
  • fresh ground pepper, to taste

Instructions

  1. Place all the veggies in a large bowl (except the avocado) and toss to combine.

  2. In a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder, ground pepper and salt.

  3. Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they don’t mash together. Taste for salt and pepper, add as needed.

  4. Serve immediately or refrigerate for 30 minutes. Serve with fresh pita bread, tortilla chips or a side of rice. Enjoy!

Recipe Notes

* Avocados that are just-ripe work the best, otherwise they will get mushy in your salad.

* If you’re making the salad ahead of time, you may want to add the avocados & tomatoes just before serving. This will keep the salad fresh tasting.

* For extra heat, add 1/8-1/4 teaspoon cayenne pepper to the dressing.

Find complete recipe here

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