Description
This vibrant Mexican salad tossed in zesty cilantro lime dressing is the ultimate crowd-pleaser. Whether you’re grilling out or packing lunch, it’s a breeze to make and loaded with fresh, wholesome ingredients. Quick, nourishing, and bursting with flavor!
Ingredients
- 1 can black beans
- 1 1/2 cups corn
- 2 cups cherry tomatoes, cut into halves
- 1 cup bell pepper, cut into medium-sized pieces
- 1 avocado, cut into medium-sized pieces
- 1/2 cup cilantro, chopped
- 1 red onion, finely chopped
For the Dressing;
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika powder
- 1 splash maple syrup
- 1 tablespoon white wine vinegar
- 2 tablespoons water
- 1-2 cloves of garlic, minced
- black pepper, to taste
- salt, to taste
Instructions
- Rinse and drain the black beans and the corn. Cut the cherry tomatoes into halves and the avocado and the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion.
- Combine all ingredients in a large bowl.
- Make the dressing: Combine all ingredients in a small bowl and stir until combined.
- Pour the dressing over the vegetables and beans and stir well. Enjoy!
Notes
1: I usually use frozen or canned corn for my salad because it’s super quick. But it’s even better with fresh corn if it’s available!
2: I like using red onion because it adds some nice color to the salad. But it works just as well with a white onion. Or you could also use green onions if you want.
3: Stored in an airtight container in the fridge, this salad will last up to 3 days if you don’t add the avocado right away. Unfortunately, the avocado will go bad pretty quickly. But don’t worry, if you bring it to a picnic or potluck, there will most likely be no leftovers!
- Prep Time: 10minutes
- Cook Time: 0minutes
- Cuisine: American/ Mexican