Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette
This Black Bean Corn Avocado Salad is tossed with a tangy cumin lime vinaigrette. It's incredibly filling thanks to the beans and avocado, and can easily be packed for lunch.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Salad
Cuisine: Mexican
Keyword: black bean and corn salad, black bean avocado salad, black bean corn avocado salad, corn avocado salad, lime vinaigrette
Servings: 2to 4 servings
Calories: 394kcal
Author: Averie Sunshine
Ingredients
Salad
one 15-ounce can black beansdrained and rinsed
1medium ripe tomatodiced (Roma or vine-ripened)
1medium ripe avocadopeeled and diced for garnishing
¾cupfrozen cornI rinse it straight from the freezer and add it; I don’t cook it
Cumin Lime Vinaigrette
3 to 4tablespoonslime juice
2 to 3tablespoonshoneyagave or maple syrup may be substituted and should to keep salad vegan
2 to 3tablespoonsolive oil
1teaspooncumin
½teaspoonsaltor to taste
½teaspoonblack pepperor to taste
Instructions
Make the salad
Combine all ingredients in a large bowl; set aside while you make the vinaigrette
Make the Vinaigrette
Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.
Assemble the Salad
Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.
Notes
Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes, even if salad is kept covered and airtight in the fridge so it may not be as visually appealing. However, I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor