Black Bean Corn Avocado Salad (vegan, gluten-free, oil-free)
This black bean corn avocado salad is the perfect refreshing dish to beat the summer heat! You can eat this as a side dish, with burrito bowls, or as a dip with tortilla chips (my personal fav). It’s so incredibly easy to make too. Literally put all the ingredients in a bowl, give it a stir, and enjoy! You can use fresh corn on the cob, frozen, or even canned.
This salad is refreshing, healthy, flavorful, vegan, gluten-free, and oil-free. I also used cherry tomatoes from my garden and it was so tasty! It’s the perfect dish to bring to a BBQ and such a crowd pleaser! I love how it’s not only delicious, but packed with protein and healthy fats, thanks to the avocado!
Light and fresh is how I would describe this salad. It’s nutrient dense, filling, and so delicious too. When I’m craving something easy, but healthy, this black bean corn avocado salad has been my go-to. You can definitely add some cayenne pepper or chipotle pepper to make it more spicy. I kept it pretty mild so anyone can enjoy it.
If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations!
Black Bean Corn Avocado Salad (vegan, gluten-free, oil-free)
Ingredients
- 1/2 small red onion, diced
- 1 cup frozen or fresh corn, thawed if frozen
- 1 can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped cilantro
- 1.5 limes, juiced
- 3/4 tsp sea salt (plus more if needed)
- cracked black pepper
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1 large avocado, pitted, peeled, and diced
Instructions
- Place all ingredients in a large bowl. Mix until everything is evenly combined. Serve as a side dish, on burrito bowls, or with tortilla chips (my favorite). Enjoy! Store in the fridge for up to 3 days.
