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Black Bean Corn Avocado Salad

A vibrant and nutritious salad featuring black beans, corn, and creamy avocado, enhanced with a zesty cumin lime vinaigrette.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can black beans, rinsed and drained A hearty component that adds protein and fiber.
  • 1 cup diced tomato Provides a juicy burst of flavor.
  • 1 large avocado, diced Offers creaminess and healthy fats.
  • 1 cup frozen corn, thawed Adds sweetness and crunch.
Vinaigrette Ingredients
  • 2 tablespoons lime juice Brings a refreshing zest.
  • 1 tablespoon honey or agave syrup Natural sweetener for the dressing.
  • 2 tablespoons olive oil Adds richness to the vinaigrette.
  • 1 teaspoon cumin Infuses a warm, earthy flavor.
  • 1 teaspoon salt Enhances overall flavor.
  • 1/2 teaspoon black pepper Adds a hint of spice.

Method
 

Preparation
  1. In a large bowl, mix together the black beans, diced tomato, diced avocado, and corn.
Vinaigrette Preparation
  1. In a small jar, combine lime juice, honey or agave syrup, olive oil, cumin, salt, and pepper, then shake vigorously or whisk together in a bowl.
  2. Adjust seasoning to taste.
Combining Salad
  1. Drizzle half of the vinaigrette over the salad and toss gently to combine.
  2. Serve immediately for the best flavor and texture or refrigerate for up to 1 to 2 days.

Notes

For extra freshness, add fresh herbs like cilantro or parsley to the vinaigrette; keep the avocado separate until serving to prevent browning.