Description
A quick and flavorful salad that’s perfect for gatherings, combining fresh vegetables and beans for a crowd-pleasing side dish.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1 cup corn, fresh or frozen
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- Fresh cilantro, chopped
- Olive oil
- Lime juice
- Salt and pepper
Instructions
- In a large bowl, combine tomatoes, cucumber, bell pepper, corn, and black beans.
- Add diced avocado and cilantro to the bowl.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad mixture. Toss gently to coat.
- Allow resting for 10 minutes for flavors to meld before serving.
Notes
Serve chilled or at room temperature. Enhance with crumbled cheese or a dollop of sour cream. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: salad, beans, avocado, summer salad, quick sides