Corn Bean Avocado Salad
This corn bean avocado salad is fresh, colorful, and ready in just 30 minutes! Packed with creamy avocado, sweet corn, and hearty red kidney beans tossed in a smoky cumin dressing, this salad is a total winner.
Servings: 6 Servings
Calories: 241kcal
Ingredients
- 2 cups Red kidney beans, cooked
- 1.5 cups Corn kernels, cooked Boil in salted water for 4-5 minutes.
- 1 large Avocado, diced
- 1 large Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 2 tbsp Jalapeno, diced Use fresh or pickled
- 2 tbsp Chopped cilantro
Dressing:
- 3 Tbsp Extra virgin olive oil
- 4 Tbsp Fresh lemon juice
- 1 tsp Roasted cumin powder
- Salt & Pepper to taste
Instructions
Dressing:
- Combine all the ingredients in a small bowl and whisk well. Taste and adjust for seasoning.
Salad:
- Combine the cooked beans, corn, chopped avocado, bell peppers, and jalapeno in a large bowl.
- Pour the dressing on the salad. Mix gently. Taste and adjust for seasoning.
- Sprinkle the chopped cilantro.
- Serve immediately or cover and chill for 1-2 hours. Enjoy!
Notes
- Toss the avocado with some lemon juice to prevent it from browning.
- You can prep this corn bean salad up to 3 days in advance.
- If you are prepping in advance, add the avocado just before serving, so you'll have lovely green avocado in the salad.
- Chill for 30- 60 minutes if you have time. The flavors get even better.
Nutrition
Serving: 1 Serving | Calories: 241kcal | Carbohydrates: 28g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 12mg | Potassium: 631mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 68mg | Calcium: 30mg | Iron: 3mg