Description
A zesty Mexican-inspired vegetarian salad blending creamy avocado with protein-rich black beans and sweet corn. Fresh cilantro and tangy lime create a bright, healthy dish perfect for lunches or side serving.
Ingredients
Black beans, 1 can (drained and rinsed, pinto or kidney beans substituted)
Avocado, 2 (Hass recommended or use 1 cup guacamole)
Corn, 1 cup (frozen kernels or canned)
Cilantro, 1/4 cup (freshly chopped or substitute with parsley)
Lime juice, 2 tbsp (plus extra for dressing)
Red onion, 1/4 cup (thinly sliced with salt)
Jalapeño, 1-2 (seeds removed for mild heat)
Instructions
Drain and rinse black beans
Halve and pit avocados, dice remaining flesh
Combine beans, corn, and half the avocado in a bowl
Mince cilantro, jalapeño, and red onion
Add to bowl along with lime juice, then stir thoroughly
Cover and refrigerate for at least 30 minutes
Top with remaining avocado just before serving
Notes
Add apple cider vinegar for extra tang
Thaw frozen corn in warm water bath for convenience
Use paper towels to press cooked corn if using canned for drier texture
Adjust salt carefully after tasting due to canned beans’ sodium
Prevent avocado browning by using lime juice immediately after dicing
Gentle folding preserves texture of avocado cubes
- Prep Time: 15
- Category: Trending
- Method: Salad
- Cuisine: Mexican-inspired
Nutrition
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
