Black Bean Corn Avocado Salad with Lime Vinaigrette
This Black Bean Corn Avocado Salad with Lime Vinaigrette is a vibrant, refreshing, and nutritious dish combining creamy avocado, sweet corn, and hearty black beans tossed in a tangy lime dressing. Perfect as a light meal or side, it offers a colorful blend of textures and bold flavors, ready in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if cooking fresh corn)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Appetizers
- Method: No-cook
- Cuisine: Mexican
- Diet: Gluten Free, Vegan
Ingredients
Scale
Main Ingredients
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 ripe avocado, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
Lime Vinaigrette
- Juice of 2 limes (about 3 tablespoons)
- 3 tablespoons olive oil
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Ingredients: Drain and rinse the black beans thoroughly to remove excess salt and canned flavor. If using fresh corn, cook briefly or roast it, then cut kernels off the cob. Dice the avocado and red bell pepper, finely chop the red onion and cilantro, and place all in a large mixing bowl.
- Make the Lime Vinaigrette: In a small bowl, whisk together freshly squeezed lime juice, olive oil, minced garlic, salt, and black pepper. Taste and adjust seasoning to balance tanginess and savoriness.
- Toss the Salad: Gently combine the black beans, corn, avocado, red bell pepper, red onion, and cilantro in the large bowl. Drizzle the lime vinaigrette over the salad and toss carefully, ensuring avocado pieces remain intact while being evenly coated.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled as a refreshing side or light main dish.
Notes
- Use ripe but firm avocados to ensure creamy texture without mushiness.
- Drain beans thoroughly to prevent diluting the dressing.
- Adjust lime juice and salt incrementally to avoid overpowering acidity.
- Prepare close to serving time to keep avocado from browning and maintain freshness.
- Toss salad gently to keep avocado pieces intact.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: black bean salad, corn salad, avocado salad, lime vinaigrette, vegan salad, gluten free salad, quick salad, healthy side dish