Black Bean Salad with Corn & Avocado

Side Dishes
Soups and Salads
  • 1 (15-ounce) can black beans, drained and rinsed

  • 1 (15-ounce) can corn kernels, drained and rinsed

  • 1 medium tomato, diced

  • 1 medium avocado, pitted, peeled, and diced

  • ½ small red onion, finely diced

  • ½ cup packed fresh cilantro leaves, finely chopped

  • 1 medium jalapeño, ribs and seeds removed, finely diced

  • 1 small garlic clove, minced

  • 2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed

  • 1 tablespoon canola or other neutral-tasting oil

  • ½ teaspoon ground cumin

  • ¼ teaspoon kosher salt, plus more as needed

  • ¼ teaspoon freshly ground black pepper

Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.
This can be made up to 1 hour in advance, and can be refrigerated in an airtight container up to 4 days.
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