Black Bean and Corn Salad with Avocado and Cilantro

This Black Bean and Corn Salad with Avocado and Cilantro is a refreshing and flavorful side dish that is perfect for summer gatherings. The combination of sweet corn, creamy avocado, and tangy lime juice creates a vibrant and satisfying salad that is both light and filling. The black beans add a hearty dose of protein and fiber, while the cilantro provides a bright and herbaceous flavor. This salad is easy to make and can be served immediately or chilled for later.

The origins of this Black Bean and Corn Salad with Avocado and Cilantro are shrouded in mystery. Some say it was created by a group of Mexican immigrants who were looking for a way to use up leftover black beans and corn. Others claim it was invented by a health-conscious chef who was looking for a light and refreshing summer salad. Regardless of its origins, this salad has become a staple of many Mexican and Tex-Mex restaurants. It is often served as a side dish or as a topping for tacos, burritos, and bowls.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 avocado, pitted and diced
• 1/2 red onion, finely chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the black beans, corn, avocado, red onion, cilantro, lime juice, olive oil, salt, and black pepper.
2. Stir to combine.
3. Serve immediately or refrigerate for later.

Why It Works

• The combination of sweet corn, creamy avocado, and tangy lime juice creates a vibrant and satisfying salad that is both light and filling.
• The black beans add a hearty dose of protein and fiber, while the cilantro provides a bright and herbaceous flavor.
• This salad is easy to make and can be served immediately or chilled for later.
• This salad is perfect for summer gatherings, as it is both refreshing and flavorful.