Black Bean Salad with Avocado
Make summer complete with this crowd-pleasing Black Bean Salad with Avocado. It’s fresh, tangy, and perfect for picnics, potlucks, and barbecues.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: Mexican-inspired
Servings: 10 servings
Calories: 209kcal
- (2) 15-ounce cans black beans, drained and rinsed
- 2 cups fresh 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
- 2 large avocados, chopped
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.
- 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.
Serving: 1serving | Calories: 209kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 436mg | Potassium: 470mg | Fiber: 7g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 14mg | Calcium: 28mg | Iron: 2mg