Black Bean and Corn Salad with Avocado Dressing
A vibrant and refreshing black bean and corn salad topped with a creamy and tangy avocado dressing, perfect for a quick, low-calorie, and high-protein meal.
10 min
Prep
4
Serves
380
Calories
Macros · per serving
31g protein
56g carbs
14g fat
Ingredients
For 4 servings
- 3 cups black beans
- 1 cup canned corn
- 1 cup cherry tomatoes
- 0.5 red onion
- 0.5 cup cilantro
- 1 lime
- 1 avocado
- 2 tablespoons olive oil
- 1 clove garlic
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse and drain the black beans thoroughly to remove excess starch and sodium.
- 2
Drain the canned corn and set aside.
- 3
Halve the cherry tomatoes and finely chop the red onion and cilantro.
- 4
In a large bowl, combine black beans, corn, cherry tomatoes, red onion, and cilantro.
- 5
For the dressing, in a small blender, combine the flesh of the avocado, juice of one lime, olive oil, minced garlic, salt, and black pepper. Blend until smooth and creamy.
- 6
Pour the avocado dressing over the salad and gently toss to coat everything evenly.
- 7
Serve the salad immediately or chill for a few minutes for the flavors to meld.
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