Black Bean Corn Avocado Salad with Lime Vinaigrette
A refreshing salad featuring black beans, corn, and avocado, tossed in a zesty lime vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- ¼ cup chopped fresh cilantro
- ¼ cup lime juice, freshly squeezed
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
Instructions
- Dice the vegetables: Dice the avocados, red bell pepper, and red onion. Chop the cilantro, letting the fresh herb fragrance fill your kitchen.
- Combine ingredients: In a large bowl, combine black beans, corn, avocado, bell pepper, red onion, and cilantro. Gently mix to preserve the delicate texture of the avocados.
- Whisk the vinaigrette: In a small bowl, whisk together lime juice, olive oil, vinegar, honey, cumin, chili powder, salt, and pepper until well combined.
- Dress the salad: Pour vinaigrette over the salad and gently toss, ensuring every ingredient is coated.
- Serve immediately or chill: Serve immediately or chill briefly for a refreshing touch. Garnish with extra cilantro or lime for that perfect finishing touch.
Notes
Store any leftovers in an airtight container in the refrigerator. Consume within 1-2 days for best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg