Mediterranean Black Bean Corn Avocado Salad
Mediterranean Black Bean Corn Avocado Salad is an easy, no-cook, quick-to-make dish perfect for a flavorful summer side, light meal, or refreshing appetizer. Packed with fresh veggies and bold flavors, it’s a filling option you can enjoy any day of the week.
Equipment
- 1 big salad bowl
- 1 Knife
Ingredients
SALAD INGREDIENTS
- 1 cup black beans canned (rinsed and drained)
- 1 cup corn kernels fresh or thawed frozen
- 1 cup plum cherry tomatoes quartered
- 1 avocado pitted, diced
- 1 english cucumber finely chopped
- 1 red pepper seeded, finely chopped
- 1 green pepper seeded, finely chopped
- 1 red onion finely diced (about ½ cup)
- ½ cup fresh parsley chopped
DRESSING INGREDIENTS
- ¼ cup olive oil extra virgin
- 2-3 tablespoons lemon juice freshly squeezed
- 1 teaspoon pure maple syrup
- ½ teaspoon salt or to taste
- ½ teaspoon chilli powder
- ¼ teaspoon ground cumin
- 1 pinch ground black pepper
Instructions
- In a small bowl or jar, whisk together all the dressing ingredients until well combined.
- In a large bowl, combine black beans, corn, cherry tomatoes, avocado, cucumber, red and green peppers, red onion, and parsley.
- Pour the dressing over the salad and gently toss to coat evenly.
Notes
- Use fresh, ripe veggies for the best flavor.
- Rinse canned beans well to remove excess sodium.
- Chop all ingredients evenly for balanced texture.
- Add avocado just before serving to prevent browning.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Add avocado and dressing right before serving for freshness.
Nutrition
Calories: 297kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 266mgPotassium: 950mgFiber: 10gSugar: 7gVitamin A: 1408IUVitamin C: 62mgCalcium: 73mgIron: 3mg
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