Avocado Black Bean Salad

taco tuesday salad with avocado black beans corn red onion and a lime vinaigrette healthy spinach salads southwest dressing vegan vegetarian gluten free meatless side dishes with tacos

5 from 2 votes

This avocado, corn, and black bean salad is a great hearty Mexican salad! Perfect for a side with your favorite taco or burrito dishes.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American, Mexican, Southwest

Servings: 1-cup servings

Calories: 290kcal

Author: Kelly Jensen

Equipment

Mixing Bowl

Ingredients

For the Salad

1 avocado cubed
1 14-ounce can black beans rinsed and drained
1 cup sweet corn
1 large tomato diced
1/4 cup red onion finely diced
1/4 cup fresh cilantro finely chopped
1 jalapeno pepper sliced, optional
2 cups salad greens baby spinach, arugula, or leaf lettuce

For the Dressing

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
2 cloves garlic pressed or minced
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper

Instructions

In a large bowl, add avocado, black beans, corn, tomato, red onion, cilantro, jalapeno (if using), and salad greens. Set aside
In a small mason jar, combine all the dressing ingredients together and shake well to combine
Pour the dressing over the salad, and serve immediately!
This can be made into a few mason jar salads by layering: dressing on bottom, all salad ingredients (except lettuce) in the middle, and your chopped lettuce greens on top!

Notes

You can substitute any kind of cooked beans in this recipe instead of the black beans. Canned kidney beans, pinto beans, or chickpeas are all great substitutions.

For a less spicy version, Remove the seeds and inner ribs from the jalapeno before slicing. Or you can omit the jalapeno alltogether.

Swap in your favorite veggies - fresh bell pepper, cucumber, or snap peas would be a great addition.

I like used a thawed, frozen sweet corn, which works great in this salad! Frozen sweet corn is picked when ripe, and is great all year long - especially when corn isn't in season.

If you can find fire-roasted frozen corn, even better! You can also use fresh corn or canned corn, just make sure the canned corn is drained before adding it to the salad.

Nutrition