Made with black beans, corn, avocado, and a cilantro-lime dressing, this black bean and corn salad is high in fiber and filled with healthy fats. This colorful salad works well as a light vegetarian meal, topped on a bed of lettuce, or as a vibrant side dish to grilled chicken, meat, or fish.
Not only is this salad perfect for a summer BBQ but it keeps well in the fridge making it a great meal prep idea for quick and easy weekday lunches. If you want to make it ahead of time, just be sure to reserve the avocado until it’s time to serve to help keep it fresh and ensure it does not brown.
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Black Bean and Corn Salad
Made with black beans, bell peppers, avocado, and a zesty cilantro-lime dressing, this black bean corn salad works well as a light meal or a simple side dish.
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Prep Time: 5 minutes -
Total Time: 5 minutes
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Yield: 4 servings
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Category: Salad
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Method: By Hand
Prep Time:
Yield:
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Method:Ingredients
- 1 can (15oz) black beans, strained and rinsed
- 1 cup frozen corn, thawed
- 1 red bell pepper, diced
- 1 avocado, peeled and cubed
- 1/4 cup cilantro, chopped
- 3 tablespoons olive oil
- 1 lime, juiced and zested
- 1 clove garlic, grated
- 1 teaspoon honey
- 1 pinch cumin (optional)
- Salt
- Pepper
Instructions
- In a large bowl, combine the black beans, corn, red bell pepper, avocado, and cilantro.
- In a small bowl or jar, add the olive oil, lime juice, 1 teaspoon lime zest, garlic, honey, cumin, a pinch of salt and black pepper, and whisk to combine.
- Drizzle olive oil mixture over the salad and toss until well combined and season generously with additional salt and pepper to taste.
- This salad can be served immediately or stored in the fridge for up to 3 days, however, if you are going to make it ahead of time, only add the avocado when it is time to serve to ensure that it does not brown.
Nutrition
- Serving Size: 1 serving
- Calories: 280 calories
- Sugar: 6 grams
- Fat: 17 grams
- Carbohydrates: 30 grams
- Fiber: 10 grams
- Protein: 8 grams
Yum! Such a delicious lunch or healthy side dish for Taco Tuesday!
Loved the tuna salad pittas and there was enough for the next day
We did use 2 tins of tuna which were 120gms each
Very tasty and very filling
So happy you liked it, thank you for sharing!
Love this recipe. Great for a side or dip for chips, or eat with some rice for a filling meal. We love it!