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Black Bean Salad with Corn & Avocado

Black Bean Salad with Corn & Avocado

This Black Bean Salad with Corn & Avocado is a vibrant, nutritious dish that bursts with flavor, making it perfect for summer barbecues or as a light meal. Featuring protein-packed black beans, sweet corn, creamy avocado, and zesty lime juice, this salad is not only quick to prepare but also vegan and gluten-free.

  • Total Time: 15 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained and rinsed
  • 1 medium tomato, diced
  • 1 medium avocado, diced
  • 1/2 small red onion, finely diced
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 medium jalapeño, finely diced
  • 1 small garlic clove, minced
  • 2 tablespoons lime juice
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Rinse the black beans and corn under cold water.
  2. Dice the tomato, avocado, red onion, and jalapeño; mince the garlic.
  3. In a large mixing bowl, combine black beans and corn.
  4. Add diced tomato, avocado, red onion, cilantro, jalapeño, and garlic.
  5. Drizzle with lime juice and oil; sprinkle with cumin, salt, and pepper.
  6. Gently toss to combine; taste and adjust seasoning as needed.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 210
  • Sugar: 2g
  • Sodium: 290mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 10g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: Use fresh ingredients for the best flavor. Chill before serving to enhance freshness. Feel free to add diced bell peppers or cucumber for extra crunch.