Black Bean Corn Avocado Salad
Black bean corn avocado salad combines cooked black beans, charred sweet corn, and ripe avocado in a lime dressing with a Mexican flavor profile. Black beans provide a soft, starchy base with mild nuttiness, and the corn - ideally charred in a dry pan - brings a caramelized sweetness and a pop of texture against the beans. Avocado adds a creamy fat that rounds out the dressing's sharp lime acidity, and fresh cilantro scatters a bright herbal note across the bowl. Rich in plant protein and fiber, this salad holds its own as a light but filling standalone meal, or pairs well with tortilla chips for scooping.
Adjust Servings
Instructions
- 1
Drain and rinse the black beans well.
- 2
Char the corn in a hot pan for about 3 minutes.
- 3
Dice avocado, tomatoes, and red onion into bite-size pieces.
- 4
Whisk lime juice, olive oil, and chopped cilantro for the dressing.
- 5
Combine everything gently and serve immediately.
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