Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette

Name: Black Bean Corn Avocado Salad with Cumin Lime Vinaigrette
Prep time: 10 min
Total time: 10 min
Ingredients: one 15-ounce can black beans, drained and rinsed; 1 medium ripe tomato, diced (Roma or vine-ripened); 1 medium ripe avocado, peeled and diced for garnishing; 3/4 cup frozen corn (I rinse it straight from the freezer and add it; I don’t cook it); 3 to 4 tablespoons lime juice; 2 to 3 tablespoons honey (agave or maple syrup may be substituted and should to keep salad vegan); 2 to 3 tablespoons olive oil; 1 teaspoon cumin; 1/2 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Cost: $12.56 /serving

Author : Averie Sunshine

corn avocado salad

Instructions

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Step 1

Combine all ingredients in a large bowl; set aside while you make the vinaigrette

Step 2

Combine all ingredients in a small jar with a lid and shake vigorously (or in a small bowl and whisk together). Taste dressing and make tweaks as necessary according to taste preferences.

Step 3

Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.

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