This Avocado and Black Bean Salad is a delicious, nutritious, and easy-to-make dish that’s perfect for any occasion. Packed with healthy fats, fiber, and protein, it’s a great way to enjoy the benefits of avocados and black beans in one tasty meal.
Ingredients:
- 2 ripe avocados, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional, for a bit of heat)
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
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Prepare the Ingredients:
- Dice the avocados and place them in a large mixing bowl.
- Drain and rinse the black beans and add them to the bowl.
- Halve the cherry tomatoes, finely chop the red onion, and dice the red bell pepper. Add these to the bowl.
- Add the corn kernels, chopped cilantro, and jalapeño (if using) to the bowl.
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Make the Dressing:
- In a small bowl, combine the lime juice, olive oil, salt, and pepper. Whisk until well combined.
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Assemble the Salad:
- Pour the dressing over the salad ingredients in the large mixing bowl.
- Gently toss everything together until the ingredients are well coated with the dressing.
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Serve:
- Serve immediately for the freshest flavor. This salad can also be chilled in the refrigerator for about 30 minutes before serving to allow the flavors to meld together.
Tips:
- Choosing Avocados: Ensure the avocados are ripe but firm to avoid them becoming mushy in the salad.
- Add-ins: Feel free to add other ingredients such as diced cucumbers, radishes, or a handful of baby spinach for extra crunch and nutrition.
- Make Ahead: If making ahead, add the avocado just before serving to prevent it from browning.
Enjoy this Avocado and Black Bean Salad as a light lunch, a side dish, or a healthy addition to your next gathering. It’s vibrant, flavorful, and loaded with wholesome goodness!