I was requested to make this salad for a Labor Day cookout because it's perfect to share with family and friends. This black bean, corn, and avocado salad is festive and colorful and can be eaten as a side dish or with tortilla chips. You can make this salad ahead of time and leave in the refrigerator overnight. The ingredients marry together to create a more flavorful and delicious salad.
- 2 cans 15 ounce low sodium black beans, rinsed and drained
- 3 ears fresh corn
- 1 fresh red tomato, chopped
- 1/2 red onion, diced
- 1 lime, juiced
- 1/2 cup fresh cilantro, chopped
- 1 avocado, chopped
Combine all ingredients except the avocado in a large bowl.
Mix all the ingredients thoroughly.
Place in refrigerator for 30 minutes to an hour.
Right before serving, add the avocado and gently stir.
The Lifestyle Dietitian Notes
*If fresh sweet corn is out of season replace with 2 cups of frozen sweet corn kernels.