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3.84 from 149 votes

Mexican Black Bean and Corn Salad

A fresh, vibrant and healthy salad of black beans, corn and avocado dressing in a light cilantro lime dressing.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6
Calories: 252kcal
Author: Courtney

Ingredients

  • 1 can black beans drained
  • 1 can corn drained
  • 1 avocado diced
  • ⅓ red onion diced
  • 1 roma tomato diced
  • 1 red pepper diced
  • 3 Tablespoons avocado oil
  • 1 clove garlic minced
  • 2 limes juice of
  • 1⁄3 bunch cilantro minced
  • sea salt and pepper

Instructions

  • Drain and rinse the black beans and corn then place in a large bowl.
  • Add the diced tomato, red pepper, and red onion along with the avocado oil, lime juice, minced garlic and cilantro and season well with sea salt and fresh ground pepper.
  • Give the salad a good mix to combine, then add the diced avocado and gently mix through.

Notes

If preparing the salad ahead of time, save cutting and adding the avocado until you are ready to serve
Canned corn can be substituted for fresh or frozen if that's what you have on hand.

Nutrition

Calories: 252kcal | Carbohydrates: 31g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Sodium: 5mg | Potassium: 553mg | Fiber: 9g | Sugar: 5g | Vitamin A: 979IU | Vitamin C: 41mg | Calcium: 28mg | Iron: 2mg