Avocado Black Bean Corn Salad Recipe 445

BLACK BEAN CORN AVOCADO SALAD

Black Bean Corn Avocado Salad image

This Black Bean Corn Avocado Salad is a crowd pleaser, colorful and full of nutrition. This salad is great served as an entree, side or even a delicious salsa.

Provided by Joanna Cismaru

Time 15m

Number Of Ingredients 11

Ingredients

19 ounce black beans (1 can, drained and rinsed)
10 ounce corn kernels (1 can, drained)
2 cups tomatoes (chopped)
1 avocado (chopped)
1 jalapeno (minced)
¼ cup cilantro (chopped)
4 green onions (chopped)
zest from one lime
4 tablespoon lime juice
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)

Steps:

To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together.
Serve with tortilla chips.

Nutrition Facts : Calories 336 kcal, Carbohydrate 54 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, Sodium 288 mg, Fiber 17 g, Sugar 5 g, ServingSize 1 serving

AVOCADO, BLACK BEAN, & CORN SALAD RECIPE - (4.4/5)

Avocado, Black Bean, & Corn Salad Recipe - (4.4/5) image

Provided by Chez_Alexander

Number Of Ingredients 16

Ingredients

SALAD
2 cans black beans, drained and rinsed
2-3 just-ripe avocados, seeded and cubed
2 cups corn, fresh or frozen (thawed)
2 cups cherry tomatoes, halved
1/2 cup red onion, diced
1/3 cup cilantro, rough chopped
DRESSING
1/3 cup fresh lime juice, more if desired
3 tablespoons extra virgin olive oil
1 teaspoons pure maple syrup or agave, (or any sweetener)
2 tablespoons fresh cilantro, finely chopped
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon sea salt, more to taste
fresh ground pepper, to taste

Steps:

1. Place all the veggies in a large bowl (except the avocado) and toss to combine. 2. In a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder, ground pepper and salt. 3. Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they don't mash together. Taste for salt and pepper, add as needed. Serve immediately or refrigerate for 2-3 days. Serve with fresh pita bread, tortilla chips or a side of rice. Enjoy!

BLACK BEAN, AVOCADO, AND CORN SALSA

Black Bean, Avocado, and Corn Salsa image

This is one of my most requested recipes. People who don't like avocado, red onion, or spicy food love this corn salsa.

Provided by steamsoldier

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

1 (14 ounce) can black beans, rinsed and drained
2 cups frozen corn kernels
1 cup cilantro, roughly chopped
½ red onion, chopped
1 ½ limes, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons hot sauce
1 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 avocado, diced

Steps:

Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g

BLACK BEAN AND AVOCADO SALAD

Black Bean and Avocado Salad image

Provided by Natalie Clark

Time 10m

Number Of Ingredients 9

Ingredients

1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can whole kernel corn, drained and rinsed
4-5 Roma tomatoes, diced
2 ripe avocados, cubed
1/3 cup Zesty Italian dressing
1/4-1/2 cup chopped cilantro, as desired
juice of 1-2 limes, as desired
tortilla chips, for serving, if desired

Steps:

Drain and rinse black beans, black eyed peas, and corn. Add diced tomatoes, cilantro, avocado, lime, and dressing. Rinse the beans to remove the starchy water from the can. Here you can see the bubbles from the starch. Once the bubbles are gone, you've rinsed thoroughly. Mix gently to combine while avoiding crushing the avocados. Serve immediately, with tortilla chips if desired. Store leftovers in the fridge, covered, for no more than two days. If you think you won't use it all at once, reserve part in advance and do not add avocados until serving that portion

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