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Best Corn Black Bean Avocado Salad

A vibrant and refreshing salad featuring black beans, sweet corn, creamy avocado, and fresh vegetables, perfect for any meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 piece avocado, diced
  • 1 piece red bell pepper, diced
  • 1/2 piece red onion, diced
  • 1/4 cup cilantro, chopped
  • 1 piece lime, juiced
  • to taste salt and pepper Adjust according to preference

Method
 

Preparation
  1. Start by gathering all your fresh ingredients to make the process smooth. Make sure to rinse and drain the black beans and corn thoroughly to get rid of any excess liquid.
  2. Dice the avocado, red bell pepper, and red onion into small, uniform pieces for that perfect bite. Chop the cilantro finely to bring out its fresh flavor.
Mixing
  1. In a large mixing bowl, combine the black beans, corn, diced avocado, red bell pepper, and red onion. Stir gently to avoid mashing the avocado.
  2. Squeeze the juice of one lime over the salad, then sprinkle with salt and pepper to taste. Mix it all together gently to ensure that the flavors meld nicely.
Finishing Touches
  1. Give your salad a taste test and feel free to adjust the seasoning or lime juice according to your preference.
  2. You can serve it immediately, or let it chill in the fridge for about 10-15 minutes to enhance the flavors.

Notes

This salad is best enjoyed fresh but can last in the fridge for up to 2 days if stored in an airtight container. The avocado may brown slightly. If you want to freeze portions, consider leaving the avocado out until you’re ready to serve.