Black Bean Avocado Salad
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.
Servings 4 servings
Ingredients
- 1 15 ounce can black beans
- 2 ears corn cooked and kernels cut off
- 1 green pepper chopped
- 1 pint cherry tomatoes halved
- 1/4 cup chopped cilantro
- 1 ripe avocado diced
- 2-3 limes zested
For The Dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 tsp smoked paprika
- 1 tablespoons sugar
- 1 teaspoon lime zest be sure to zest limes before juicing them
- 1/2 tsp sea salt
- Black pepper to taste
- Pinch cayenne pepper optional
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!)
- Serve with tortilla chips!