Black Bean Corn Avocado Salad (vegan, gluten-free, oil-free)
This black bean corn avocado salad is the perfect summer side dish that is flavorful, heathy, easy, vegan, and gluten-free.
Print Recipe
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.
Servings: 4