Ingredients
Scale
Here’s the lineup of ingredients that make this salad a staple in my kitchen:
- 2 ripe avocados, diced
- 1 can (15 oz) of black beans, drained and rinsed
- 2 ears of corn, kernels removed (or 1 cup frozen corn, thawed)
- 1 pint cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 bell pepper, diced (any color you prefer)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño, seeded and minced, for a bit of heat
If avocados aren’t ripe, you can substitute with cubed mango for a sweet, juicy twist. And if you’re out of fresh corn, canned corn can be a convenient alternative.
Instructions
Follow these steps to bring this vibrant dish to life:
- In a large bowl, combine the black beans, corn, cherry tomatoes, red onion, bell pepper, and cilantro. Toss gently to mix.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. If you’re adding jalapeño, include it in this mixture.
- Pour the dressing over the salad and toss until all the ingredients are well-coated.
- Gently fold in the diced avocados, being careful not to mash them. This keeps the texture just right.
- Taste and adjust the seasoning if necessary. Sometimes, I like to add a little more lime juice for extra zing.
As someone who’s had my fair share of kitchen mishaps, I’ve learned that fresh lime juice not only adds flavor but also keeps the avocados from browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
