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.
Prep Time:5 minutes
Total Time:5 minutes
Yield:4 servings 1x
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)
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.