Avocado Corn Black Bean Salad
Source
https://lovingitvegan.com/black-bean-and-corn-salad/
Ingredients
Dressing
- 30ml fresh lime juice (2 Tbsp)
- 30ml extra virgin olive oil (2 Tbsp)
- 15ml distilled white vinegar (1 Tbsp)
- 1 clove garlic, crushed
- 15ml maple syrup (1 Tbsp)
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- ¼ tsp onion powder
Salad
- 1 can (425g) black beans, drained and rinsed (~1½ cups)
- 1 can (425g) whole kernel corn, drained (~1½ cups)
- 1 medium red bell pepper, seeded and chopped
- 55g spring onions, chopped (~½ cup)
- 30g fresh cilantro, chopped (~1 cup)
- ~150g cherry tomatoes, chopped (~1 cup)
- ~120g celery, chopped (~1 cup)
- 2 medium avocados, peeled, pitted, and chopped
Instructions
- Dressing: Add lime juice, olive oil, vinegar, garlic, maple syrup, salt, pepper, cayenne, and onion powder to a measuring jug. Whisk well.
- Add black beans, corn, red bell pepper, spring onions, cilantro, cherry tomatoes, celery, and avocado to a large mixing bowl.
- Pour dressing over. Gently toss until well mixed.
- Serve topped with black pepper, lime wedges, and fresh cilantro.
Tips & Notes
- Serves ~8 as a side, ~4 as a main.
- Make-ahead: Keep avocado separate, add just before serving. Without avocado: 3–4 days fridge.
- With avocado: 1–2 days fridge.
- Not freezer-friendly.
- Corn options: Canned, frozen (thawed), or fresh off the cob all work.
- Serve with: Hummus in a tortilla wrap, or on top of a baked potato.
- Spring onions = green onions = scallions = salad onions.
Tags
recipe, vegan, salad, mexican, main, side, quick