Looking for a vibrant and refreshing dish that bursts with flavor and is incredibly easy to make? Dive into our delightful Avocado Black Bean Salad! This Mexican-inspired creation is not only a feast for the eyes but also a powerhouse of nutrients, perfect for a quick lunch or a colorful side at your next gathering. With just 10 minutes of prep time, you can whip up a dish that will impress your family and friends while keeping your taste buds dancing. Ready to elevate your salad game? Let’s get cooking!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 avocado, diced
- 1 cup corn, cooked
- 1/2 red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse and drain the can of black beans thoroughly to remove excess sodium and any canning liquid. Set aside in a mixing bowl.
- Dice the avocado into small cubes. To do this, cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut the flesh into small pieces and add them to the mixing bowl with the black beans.
- If you haven't already cooked the corn, you can use canned corn, frozen corn (thawed), or fresh corn that has been boiled or grilled. Measure out 1 cup of corn and add it to the bowl.
- Dice the half red onion into small pieces. Red onion adds a nice crunch and color to the salad. Add the diced onion to the mixing bowl.
- Chop the cilantro finely, removing any thick stems. The cilantro will add freshness to the salad. Add the chopped cilantro to the mixing bowl.
- Juice the lime. Cut the lime in half and use a juicer or your hands to squeeze the juice into the mixing bowl, ensuring to catch any seeds that may fall out.
- Season the mixture with salt and pepper to taste. Start with a small amount, as you can always add more later. Gently toss all the ingredients together until well combined, being careful not to mash the avocado.
- Once combined, taste the salad and adjust seasoning if necessary. If desired, you can add more lime juice or additional salt and pepper to enhance the flavors.
- Serve the salad immediately as a refreshing side dish or as a light main course. It can also be enjoyed with tortilla chips or as a topping for tacos or burritos.
- If you have any leftovers, store them in an airtight container in the refrigerator for up to one day. Note that the avocado may brown slightly, but it will still be delicious.
Tips
- Ingredient Prep: To save time, prep all your ingredients before you start mixing. Rinse the black beans and chop the veggies in advance for a smoother cooking process.
- Avocado Handling: When dicing the avocado, use a sharp knife to avoid mashing it. Cut it in the skin and then scoop it out with a spoon for perfect cubes.
- Corn Choices: You can use canned, frozen, or fresh corn. If using fresh corn, grilling it adds a smoky flavor that enhances the salad.
- Seasoning: Start with a little salt and pepper, and adjust to your taste. Fresh lime juice can also brighten up the flavors, so don’t hesitate to add more if you like!
- Serving Suggestions: This salad is versatile! Serve it as a side, top it on tacos, or enjoy it with tortilla chips for a crunchy snack.
- Storage Tips: If you have leftovers, store them in an airtight container. To minimize browning, press plastic wrap directly onto the surface of the salad before sealing the container.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
