Fresh Black Bean & Avocado Cilantro Salad
A vibrant, protein‑packed salad that disappears every time it hits the table. Sweet corn, creamy avocado, and a zesty lime‑garlic dressing make it perfect for potlucks, picnics, or an easy week‑night side.
Ingredients
Salad
- 2 (15‑oz) cans black beans, rinsed and drained
- 3 ripe avocados, diced into bite‑size cubes
- 2 cups chopped cilantro (packed)
- 3 ears fresh corn, kernels removed (≈ 2 cups)
- 1 red bell pepper, diced
- ½ medium red onion, finely chopped
- 1 cup cherry tomatoes, halved
- ¾ cup cilantro leaves, roughly chopped (reserve for garnish)
Lime‑Garlic Dressing
- A scant ¼ cup extra‑virgin olive oil
- 2 garlic cloves, minced (use 2 bulbs only if you’re a garlic lover!)
- ¼ tsp kosher salt
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper
- ¼ cup freshly squeezed lime juice (≈ 2 limes)
Instructions
- Combine the salad base – In a large bowl, add black beans, corn, bell pepper, red onion, chopped cilantro (from the 2‑cup portion) and cherry tomatoes. Gently toss to distribute.
- Fold in avocado – Add the diced avocados and carefully fold with a spatula so the cubes stay mostly intact.
- Make the dressing – Add olive oil, garlic, salt, pepper, cayenne, and lime juice to a mason jar. Screw on the lid and shake vigorously until emulsified.
- Dress the salad – Pour dressing over the salad and toss gently until everything is lightly coated.
- Garnish – Transfer to a serving dish and sprinkle the reserved ¾ cup cilantro leaves over the top for a fresh pop of green.
- Chill – Cover and refrigerate for at least 2 hours to let the flavors meld. Serve chilled. NOTE: you do not have to wait 2 hours.
Tips & Variations
- Char the corn on a grill or skillet first for a smoky twist.
- Swap cayenne for finely diced jalapeño if you prefer fresh heat.
- Add crumbled cotija or feta just before serving for a touch of creaminess.
This salad keeps well (covered) in the fridge for 2‑3 days—the lime juice helps the avocado stay bright.
Sarita Shoemaker 