15-Minute Black Bean, Corn, and Avocado Salad
We’re on a lettuce-less salad kick over here. And if you haven’t gotten on board yet, this salad is a great place to start.
I’m sure you can tell that I’m super into lettuce-less, scoop-able salads lately.
There’s something just so good and refreshing about salads with a ton of chopped veggies and different textures. And then, of course, scooping everything up with crisp, salty chips.
I’ve seen cowboy caviar all over lately, and this salad was inspired by a mix of that, plus some of my summer favorites.
It truly has it all: plenty of veggies that provide essential vitamins, minerals and fiber; protein from both the corn and the black beans; carbs from the corn, black beans, and tortilla chips; and fat from the avocado and dressing.
What does all that mean? 1) That this salad is pretty dang nutritious and 2) that it’ll help keep you feeling full and satisfied.
Plus, to make this salad as easy and simple as possible, I utilized staples like canned beans and canned corn. Don’t let fear mongers fool you: canned produce can be just as nutritious as fresh.
Simply wash and drain whatever’s in the can and you’re good to go. Store any extras in an airtight container in the fridge.
Chop, rinse & drain
To start, chop 2 cups of cherry tomatoes into quarters and finely dice the red onion. Chop the avocado.
Rinse and drain the black beans and corn. Add extras to an airtight container and store in the fridge.
In a large bowl, add the tomatoes, red onion, avocado corn and black beans. Set aside.
Mix & shake the dressing
In a jar, add the olive oil, red wine vinegar, lime juice, honey, salt and pepper. Shake well to mix.
Toss & scoop
Finally, toss the salad with the dressing.
Serve with tortilla chips to scoop. Optional to garnish with fresh basil.
Everything else you need to know
Substitutions: Swap cherry tomatoes for any tomato variety - just make sure to chop pretty well. You can also swap in any other type of beans or peas: black eyed peas or kidney beans would work well. In the dressing, if you don’t have red wine vinegar, swap for another light vinegar.
Storage: To make this salad in advance, toss everything with the dressing except the avocado. The lime juice in the dressing will help prevent the avocado from browning for a few hours, but no longer than that. So, store in the fridge in an airtight container and add ripe avocado when you’re ready to eat.
Tortilla chips are a must: It’s worth saying that the tortilla chips are a must. This simple salad is delicious, but the best part is scooping everything up with the chips. Don’t skimp on them!
Did you try this recipe?
I hope you love this 15 minute Black Bean, Corn and Avocado Salad! If you make it be sure to leave a comment below, mention @Veggiesandchocolate or tag #Veggiesandchocolate so I know how you liked it. I can’t wait to see your creations!
15 minute black bean, corn and avocado salad
Ingredients
- 2 cups cherry tomatoes, quartered
- 1/4 red onion, diced
- 1 avocado
- 1 cup black beans
- 1 cup sweet corn
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lime, juiced
- 2 teaspoons honey
- Salt
- Pepper
- Tortilla chips
- Optional: fresh basil to garnish
Instructions
- Chop cherry tomatoes into quarters and finely dice the onion. Chop the avocado.
- Rinse and drain the black beans and corn. Add extras to an airtight container and store in the fridge.
- In a large bowl, add the tomatoes, red onion, avocado corn and black beans. Set aside.
- In a jar, add the olive oil, red wine vinegar, lime juice, honey, salt and pepper. Shake well to mix.
- Toss the salad with the dressing. Serve with tortilla chips to scoop. Optional to garnish with fresh basil.
Check out more summer salad recipes to make this week!
Easy Panzanella Salad with Burrata
If you love tomatoes, you have to make this Easy Panzanella Salad with Burrata. And honestly even if you don’t like tomatoes, you still have to make this salad.
LOADED KALE Caesar salad WITH CRISPY CHICKPEAS
This salad has everything: tons of different textures and flavors, filling protein, satiating fat and the most delicious homemade dressing to tie everything together.
SPRING ORZO SALAD WITH PEAS AND FETA
I’ve said it once and I’ll say it again - in order for a salad to be satisfying, it has to have it all: different flavors, textures and food groups.
ROASTED VEGETABLE AND LENTIL SALAD
Your winter needs this warm, hearty and delicious salad. It’s packed with all sorts of flavors and textures and makes enough for a few people or a few meals - always a perk!
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate