Looking for a fresh, vibrant, and incredibly easy meal? This Black Bean and Corn Avocado Salad is a perfect choice, packed with flavor and nutrition. It’s a fantastic addition to your collection of healthy avocado recipes, offering a delicious and satisfying option.
Key Ingredients & Substitutions:
- Avocado: Choose ripe but firm avocados. If you don’t have fresh, you can omit, but it’s a star!
- Black Beans: Canned black beans work perfectly.
- Corn: Canned or frozen corn is fine. Fresh corn cut from the cob is also excellent.
- Red Onion: A little goes a long way. Shallots can be a milder substitute.
- Cilantro: Fresh is best for bright flavor. If you’re not a fan, use fresh parsley instead.
- Lime Juice: Freshly squeezed makes a big difference. Lemon juice can work in a pinch.
Ingredients:
For the Salad:
- 2 ripe avocados, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 ½ cups corn (from canned, frozen, or fresh)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
How Much Time Will You Need?
- Total Time: 15 minutes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Servings: 4
- Calories per serving: Approximately 300 calories
- Tools Needed: Large mixing bowl, small whisk or fork, knife, cutting board.
Step-by-Step Instructions:
1. Prepare Your Ingredients
Begin by dicing your ripe avocados and finely chopping your red onion and cilantro. Rinse and drain your black beans and make sure your corn is ready. This preparation makes assembly quick and easy.
2. Combine Salad Components
Gently place the diced avocados, black beans, corn, diced red onion, and chopped cilantro into a large mixing bowl. Take care with the avocados to keep their shape. This creates the vibrant base of your healthy avocado recipe.
3. Whisk the Dressing
In a small bowl, combine the olive oil, fresh lime juice, ground cumin, salt, and black pepper. Whisk these ingredients together until they are well combined and emulsified. This simple dressing adds a burst of flavor.
4. Dress and Serve
Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss everything together to ensure all components are evenly coated. Serve immediately and enjoy your delicious Black Bean and Corn Avocado Salad!
Variation Ideas:
- Add diced bell peppers (any color) for extra crunch and sweetness.
- Stir in some cooked quinoa or brown rice to make it a more substantial meal.
- Include a pinch of cayenne pepper or a diced jalapeño for a spicy kick.
- Top with crumbled feta or cotija cheese for a salty, creamy addition.
Storage Instructions:
This Black Bean and Corn Avocado Salad is best enjoyed fresh, as avocados can brown over time. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. A little extra lime juice can help prevent browning.
Frequently Asked Questions (FAQ):
Can you make this salad ahead of time?
It’s best made just before serving to keep the avocado fresh. If you need to, prepare all ingredients except the avocado and dressing, then combine everything right before eating.
How do you prevent the avocado from browning?
Tossing the diced avocado immediately with lime juice, as in the dressing, helps slow down browning.
Is this salad gluten-free?
Yes, this Black Bean and Corn Avocado Salad is naturally gluten-free.
Can you add other vegetables?
Absolutely! Diced cucumber, tomatoes, or bell peppers are great additions to this healthy avocado recipe.
What can you serve this salad with?
It’s excellent as a side dish, a light lunch, or a topping for grilled chicken or fish. You can also scoop it up with tortilla chips.
How ripe should the avocados be?
You want avocados that are ripe but still firm enough to hold their shape when diced. They should yield slightly to gentle pressure.
