Prep time: 10 mins | Total time: 10 mins | Yield: Serves a crowd
This salad is one of my favorites. This is packed with sweet corn, creamy avocado, tart cherry tomatoes, and black beans combined with other basic ingredients. I usually serve this salad with chips or Fita as a dip, but this is great on its own, too! This is an excellent summer salad to bring to potlucks, and picnics, or serve this salad to any gatherings. An awesome vegan dish that will keep everyone coming back for more!
Fresh, vibrant, and delightful – this summer corn, avocado, and black bean salad are easy and quick to make. It’s wonderful to serve all year round and the perfect salad to serve on hot summer days. This veggie salad not only tastes amazing, but this looks very enticing, too!
Give this salad a try soon. I promise, it’s amazing overall!
Ingredients
2 tablespoons olive oil
1 15-ounces can of sweet corn (it’s better than frozen)
1 red onion, finely diced
40 cherry tomatoes, halved
2 ripe avocados, diced
1/4 c. fresh cilantro, chopped (use the stems, too)
1 lemon (or 2 limes), juiced
1 15-ounces can of black beans, rinsed and drained
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1-2 teaspoons ground cumin, to taste
HOW TO MAKE SUMMER CORN, AVOCADO & BLACK BEAN SALAD
Step 1: Into a large serving bowl, add all the veggies along with cilantro. Mix well until blended.
Step 2: Place the olive oil, juiced lemon, ground cumin, kosher salt, and ground black pepper in a small bowl or measuring cup. Mix well until combined, then pour this over the veggie mixture. Gently toss until the veggies are completely coated. Let it rest for at least 10 minutes.
Step 3: After at least 10 minutes, store the salad in the fridge or serve it by itself or with chips or pita. Enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 15-ounces can of sweet corn (it’s better than frozen)
- 1 red onion, finely diced
- 40 cherry tomatoes, halved
- 2 ripe avocados, diced
- 1/4 c. fresh cilantro, chopped (use the stems, too)
- 1 lemon (or 2 limes), juiced
- 1 15-ounces can of black beans, rinsed and drained
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1-2 teaspoons ground cumin, to taste
Instructions
Step 1: Into a large serving bowl, add all the veggies along with cilantro. Mix well until blended.
Step 2: Place the olive oil, juiced lemon, ground cumin, kosher salt, and ground black pepper in a small bowl or measuring cup. Mix well until combined, then pour this over the veggie mixture. Gently toss until the veggies are completely coated. Let it rest for at least 10 minutes.
Step 3: After at least 10 minutes, store the salad in the fridge or serve it by itself or with chips or pita. Enjoy!
