Avocado Corn and Bean Salad
Servings: 6 servings
Calories: 107kcal
Some salads are meant to be served as a side dish and some salads, like this Avocado Corn and Bean Salad, are hearty enough to be a main. Filled with heart-healthy vegetables, and tossed in an oil and lime juice dressing, this salad is refreshingly perfect for summer!
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Ingredients
- 1 cup canned black beans, rinsed and drained well
- 1 cup corn, use drained canned corn or cooked and cooled frozen or fresh corn
- 1 cup tomatoes, diced
- 1 cup avocadoes, diced
- 1/2 cup red onions, diced
- 1/4 cup parsley, finely chopped
- 1 large jalapeno, finely chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon ground black pepper
Instructions
- Rinse and drain the canned black beans well until the water runs clear. Transfer those to a large mixing bowl. Add in the corn, tomatoes, red onions, and parsley. Set that aside.
- Next, measure the following ingredients into a small bowl: vegetable oil, garlic powder, salt, chili powder, cumin, and ground black pepper. Set that aside as well.
- Lastly, dice the avocado and transfer it to a bowl. Squeeze two limes over the avocado and gently toss so that all of the diced avocado pieces are well coated. Strain the avocado pieces, reserving the lime juice. Place the avocado into the bowl with the other vegetables.
- Now, measure two tablespoons of the reserved lime juice into the bowl with the vegetable oil. Whisk to combine and pour this dressing mixture over the vegetables. Toss well, but gently, to coat. Serve immediately.
Notes
This salad will serve 6 people as a side, or 2-3 people as a main.
Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 270mg | Potassium: 392mg | Fiber: 5g | Sugar: 3g | Vitamin A: 417IU | Vitamin C: 17mg | Calcium: 36mg | Iron: 1mg