Corn, Avocado, and Black Bean Summer Salad
Check out this delicious summer salad! Made with fresh corn, black beans, juicy tomatoes, and creamy avocado, it's perfect as an appetizer or snack. The combination of flavors and textures is sure to make your taste buds dance with joy!
Yield 8 servings
Ingredients
- 1 red onion
- 1/4 cup fresh cilantro
- 2 cups corn fresh or frozen
- 2 cups grape tomatoes halved
- 1 (15 oz) can black beans drained and rinsed
- 2 avocados diced
Dressing
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- In a small bowl or measuring cup, add all dressing ingredients and whisk to combine. Set aside.
- In a food processor add onion and cilantro and pulse until finely chopped, about 30 seconds. (You may also hand chop/finely dice these ingredients)
- In large bowl, add corn, avocado, black beans, tomatoes, cilantro, and onion. Toss to combine. Pour dressing over top and toss again to evenly coat.
- Serve immediately or store in fridge for 3-4 days.
Recipe by Jennifer Meyering
https://jennifermeyering.com/corn-avocado-and-black-bean-summer-salad/
All images & content are copyright © Jennifer Meyering. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!