This black bean avocado salad makes a great summer staple for lunches, picnics, potlucks and summer parties! Enjoy with a fork or scooped with tortilla chips.
Course Appetizer, Salad
Cuisine American
Keyword avocado, black beans, corn, peppers, tomatoes
Prep Time 15 minutesminutes
Servings 4servings
Ingredients
1 15ouncecan black beans
2ears corncooked and kernels cut off
1green pepperchopped
1pintcherry tomatoeshalved
1/4cupchopped cilantro
1ripe avocadodiced
2-3limeszested
For The Dressing:
1/4cupextra virgin olive oil
1/4cupfresh lime juice
1/4tspsmoked paprika
1tablespoonssugar
1teaspoonlime zestbe sure to zest limes before juicing them
1/2tspsea salt
Black pepper to taste
Pinchcayenne pepperoptional
Instructions
Zest and juice the lime.
Make dressing in a large bowl with a whisk.
Prep the veggies: rinse and drain the beans and halve the cherry tomatoes. Mince the cilantro. Dice the pepper. Cut the corn off the cob.
Add beans, corn, tomatoes, pepper, cilantro, and avocado to the bowl and mix well.
Chill for an hour to allow flavors to develop. (Optional!)