Avocado Corn and Black Bean Salad
Avocado corn and black bean salad is the perfect side dish for summer gatherings. It's full of vibrant colors, textures, Mexican flavors, and requires zero cooking. Plus, it's naturally gluten free and dairy free.
Ingredients
Zesty Lime Dressing
- 2 tablespoons extra virgin olive oil
- zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons raw honey
- ½ teaspoon diamond crystal kosher salt, to taste if using anything else, start with ¼ teaspoon and add more to taste
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ¼ teaspoon black pepper
Avocado Corn and Black Bean Salad
- 1 ½ cups sweet corn kernels equivalent to 15 oz can or about 3 small ears fresh
- 1 ½ cups black beans, drained and rinsed equivalent to 15 oz can
- 1 medium orange or red bell pepper diced
- 1 avocado cubed
- ¼ cup red onion diced small
- ⅓ cup cilantro minced
Instructions
- Make the dressing. Whisk together the dressing ingredients In a small bowl until well combined.
- Combine. To a large bowl, add the corn, black beans, bell pepper, avocado, red onion, and cilantro. Pour the dressing over the salad and toss until evenly distributed. Season to taste with salt and black pepper as needed.
Notes
See the blog post for helpful tips, storage, and recipe FAQs.