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Black Bean Corn Avocado Salad

A vibrant and refreshing salad featuring black beans, corn, creamy avocado, and colorful veggies, perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 ripe avocado, diced
  • 1 small red onion, finely chopped
  • 1 piece bell pepper (red or yellow), diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 2 limes Juice of 2 limes
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by rinsing and draining the black beans and corn. Dice the avocado, chop the onion, and prepare the bell pepper and tomatoes.
  2. In a large mixing bowl, combine the black beans, corn, diced avocado, chopped onion, bell pepper, and cherry tomatoes.
  3. Sprinkle the chopped cilantro over the mixture and squeeze the juice of two fresh limes into the bowl.
  4. Add salt and pepper to taste, giving a nice stir to combine all the flavors.
  5. For the best flavor, let the salad chill in the refrigerator for at least 10 minutes before serving.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. For a spicy kick, consider adding jalapeños. Use ripe avocados for the best creaminess.