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–+ servings

The Best Black Bean, Corn and Avocado Salad Recipe

With juicy tomatoes, diced scallions and an easy honey lime dressing.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Cuisine Mexican, Southwestern, Tex Mex
Servings 8

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 1 avocado peeled, pitted and diced
  • 5-6 ears of corn 3 cups
  • 1 14 oz. can black beans drained and rinsed
  • 1/2 cup scallions (green onion) diced
  • 1/4 cup fresh cilantro chopped
  • 1/3 cup extra virgin olive oil
  • 3 Tbsp. lime juice
  • 1 Tbsp. honey

Instructions
 

  • Place the corn in a large pot and cover with water. Bring to a boil. Cover and remove from heat. Let sit 5 minutes, then drain and allow to cool. Once cool, shave the kernels off the cobs using a serrated knife.
  • Toss the corn together in a large bowl with the tomatoes, black beans and scallions. Set aside.
  • Whisk the honey and lime juice together in a small bowl. Whisking constantly, slowly pour in the olive oil until fully combined. Season with salt and pepper. Set aside.
  • When ready to serve, gently fold the avocado and cilantro into the salad ingredients and toss with the honey-lime dressing. Season with salt and cracked black pepper, if desired. 
Keyword gluten free, low fat, vegetarian, keto, paleo, vegan
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