Black Bean Salad with Avocado
This easy vegan Black Bean Salad tosses canned beans, fresh corn, cherry tomatoes, and avocado in a sweet and tangy lime-agave dressing. It’s one of the best summer salads for BBQs, potlucks, and meal prep!
Servings: 10 servings
Calories: 162kcal
Ingredients
- (2) 15-ounce cans black beans, drained and rinsed
- 1 cup fresh, canned or frozen corn*
- 1 cup halved cherry tomatoes
- 1/2 cup cilantro, minced
- 6 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons agave
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, or more to taste
- 1 large avocado, chopped or 2 medium
Instructions
- In a large bowl, add the black beans, corn, tomatoes, cilantro, lime juice, olive oil, agave, cayenne pepper and salt.
- Mix well, then cover and place in the refrigerator to chill until ready to serve. This could be 30 minutes or overnight.
- Right before serving, add the avocados, or they will brown. Stir them gently in, then serve and enjoy! I like to eat it either in a bowl, lettuce leaves or with tortilla chips.
Video
Notes
- I prefer using fresh shucked corn if possible, but frozen or even canned will work. You don't have to even cook it first, but sometimes I do anyhow. It's good either way! If using frozen, simply thaw it first. Drain and rinsed canned corn.
- Feel free to leave out the tomatoes or used another kind of diced tomatoes in place of cherry tomatoes.
- Oil free? Simply leave out the olive oil.
Nutrition
Serving: 1of 10 servings | Calories: 162kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 435mg | Potassium: 338mg | Fiber: 5g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg