This black bean and corn salad is a fresh mix of avocado, black beans, corn, red peppers, and cilantro tossed in a citrus lime dressing. Brought together in minutes, this salad can be enjoyed as a side dish, appetizer with tortilla chips, or a light lunch. We hope you enjoy!
Recipe Tips:
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- If using frozen corn, combine all ingredients in a bowl and let stand about 15 minutes so corn can fully defrost and flavors combine. Then toss salad and serve.
- You can add red onion and/or jalapeños for more spice and flavor. Sometimes red onion can be overpowering so I omitted it in this recipe.
Citrus Black Bean & Corn Salad
Ingredients
Salad
- 1 avocado diced
- 1 14.5 oz can black beans drained and rinsed
- 1/2 cup cilantro chopped
- 1 cup corn fresh or canned
- 1 red bell pepper diced (about 1 cup)
Dressing:
- 1 tbsp honey
- 2 tbsp lime juice (juice from 1-2 limes)
- black pepper to taste
- 1/2 tsp salt +/- to taste
- 2 tbsp red wine vinegar
- 1/4 cup avocado oil may sub extra virgin olive oil
- 1/2 tsp cumin
- 1/4 tsp oregano
- 1/2 tsp garlic powder
- Optional: 1/4 tsp crushed red pepper flakes +/- depending on spice preference
Instructions
- In a medium size bowl, whisk together dressing ingredients.
- Add avocado, black beans, cilantro, corn and red pepper to bowl. Toss together until dressing is incorporated. Add salt, pepper and red pepper flakes to taste. Enjoy!
