Description
Indulge in the zesty and vibrant tastes of Mexico with this Corn and Black Bean Salad loaded with fresh avocado. Perfect as a light meal or an exciting side dish, this recipe combines sweet corn, creamy avocado, and tangy lime dressing for a delightful culinary experience.
Ingredients
– 2 cups fresh corn kernels (or canned, drained)
– 1 can black beans, rinsed and drained
– 1 large avocado, diced
– 1 red bell pepper, chopped
– 1 small red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 3 tablespoons fresh lime juice
– 3 tablespoons extra virgin olive oil
– Salt and pepper to taste
– 1 jalapeño, seeded and minced (optional for heat)
Instructions
Prepare the Ingredients:
Begin by preparing the corn, black beans, avocado, red bell pepper, red onion, and jalapeño (if using) according to their specifications.
Assemble the Salad:
In a large mixing bowl, combine the corn, black beans, avocado, red bell pepper, and red onion.
Dress the Salad:
Whisk together the lime juice and olive oil in a small bowl. Drizzle this dressing over the salad mixture.
Add Flavor:
Add the chopped cilantro and minced jalapeño to the salad. Season with salt and pepper to taste.
Toss and Serve:
Gently toss all the ingredients together until well combined and evenly coated with the dressing.
Let the flavors develop by chilling the salad for about 10 minutes. Serve and enjoy the fiesta of flavors!
Notes
Add some crumbled queso fresco for a touch of creaminess.
Serve with tortilla chips for a crunchy companion.