This recipe is the best side dish, salad, taco topepr and even just to snack on paired with chips! It’s so easy to make and takes less than 10 minutes. Feel free to leave it dairy free, but if you want my opinion – a dollop of sour cream is really good on top!
The recipe:
Roast your corn in a skillet on medium-high heat with a little bit of olive oil (and optional taco seasoning), approximately 2-3 minutes. Remove from heat once roasted and set aside.
Prep the rest of your ingredients by rinsing your black beans, dicing your onion and avocado, and halving your cherry tomatoes.
Combine the rinsed beans, diced avocado, onions, halved tomatoes, olive oil, and lime juice in a bowl. Season the salad with chili powder, garlic powder, pepper, salt, and a hint of taco seasoning.
Gently stir so the avocados don’t get too mushy and top it off with optional sour cream (or opt for Greek yogurt as a healthy alternative). Enjoy!! xx
Black Bean Avocado Salad
Ingredients
- 1 cup black beans, rinsed
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup roasted corn
- 1/2 cup red onion
- 1 tablespoon olive oil
- 1 lime, to juice
- Seasonings: chili powder, garlic powder, pepper, salt, taco seasoning
- Optional: sour cream or greek yogurt, to top
Instructions
- Roast your corn in a skillet on medium-high heat with a little bit of olive oil (and optional taco seasoning), approximately 2-3 minutes. Remove from heat once roasted and set aside.
- Prep the rest of your ingredients by rinsing your black beans, dicing your onion and avocado, and halving your cherry tomatoes.
- Combine the rinsed beans, diced avocado, onions, halved tomatoes, olive oil, and lime juice in a bowl. Season the salad with chili powder, garlic powder, pepper, salt, and a hint of taco seasoning.
- Gently stir so the avocados don't get too mushy and top it off with optional sour cream (or opt for Greek yogurt as a healthy alternative). Enjoy!! xx
