BLACK BEAN SALAD WITH CORN AND AVOCADO

In Healthy, Salad, Vegetarian 262 views

This classic black bean salad is a staple recipe to have in your summer repertoire. It’s packed with bright, refreshing flavors like corn, tomatoes, and cilantro, and has a kick from fresh garlic, jalapeño, and red onion.

The plate of mixed greens begins with two wash room staples — canned dark beans and corn — which give a generous base. Then, throw in diced new tomatoes and rich avocado, alongside every one of the flavors. Slash every one of the fixings into little pieces so that they’re slightly bigger than the beans and corn portions, which will make the serving of mixed greens simpler to eat. Salt and lime juice make every one of the flavors pop.

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Another incredible advantage of this dark bean serving of mixed greens is that it serves as a stout plunge for tortilla chips (make certain to purchase the scoop-molded ones!) or as a filling for burritos or quesadillas.

The plate of mixed greens improves after it passes on a little and every one of the flavors have merged, making it ideal for picnics, potlucks, and patio grills. The plate of mixed greens’ stout surface and newness pair impeccably with anything barbecued (from vegetables to burgers), and in case you’re cooking inside, it’s an incredible supplement to firm burned fish or tofu.

INGREDIENTS

  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained and rinsed
  • 1 medium tomato, diced
  • 1 medium avocado, pitted, peeled, and diced
  • 1/2 small red onion, finely diced
  • 1/2 cup packed fresh cilantro leaves, finely chopped
  • 1 medium jalapeño, ribs and seeds removed, finely diced
  • 1 small garlic clove, minced
  • 2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
  • 1 tablespoon canola or other neutral-tasting oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper
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INSTRUCTIONS

  1. Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.

RECIPE NOTES

Make ahead: This can be made up to 1 hour in advance.

Storage: Refrigerate in an airtight container up to 4 days.

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