Summer isn’t over yet! If you’re in the mood for a hearty, fresh, and tasty salad with a little spice and a little zing, this salad is what you’re looking for. As an Integrative RDN, I love that each serving has a whopping 16 grams of dietary fiber and 20 grams of protein so don’t let the fact that it’s also gluten free and dairy free fool you, it is super delicious.
This quick and easy salad is chock full of real food goodness like vitamins, minerals, and healthy fats. Make it for your next dish-to-pass event or skip adding the avocado until you’re ready to eat it and the salad will keep in the fridge for several days. This simple salad is perfect for scooping a bowl full and taking to work or school for lunch or an easy pre-made side dish at dinner time. Try it today.
Black Bean, Corn, and Avocado Salad
Yield: 10 servings
Total time: 30 minutes
1 1/2 cups dried black beans, soaked and cooked OR 2 15-ounce cans black beans, rinsed and drained
2 ears sweet corn, cooked and cut off cob OR 1 15-ounce can sweet corn, rinsed and drained
1 red bell pepper, diced
1 cup cherry tomatoes, diced
5 scallions, thinly sliced
1 clove garlic, minced
1/2 to 1 teaspoon salt, to taste
1/4 teaspoon cayenne pepper
1 teaspoon lime zest
1/4 cup lime juice, freshly squeezed
1/4 cup extra virgin olive oil
1/2 cup cilantro, chopped
1 Hass avocado, chopped
- Combine all ingredients except for avocados in a large bowl and stir to combine. Cover and chill for 2 hours or overnight.
- Before serving, slice avocados and mix in gently. Add avocados and mix gently, being careful not to mash avocados.
- Garnish with chopped cilantro, if desired. Serve cold or at room temperature.
10 servings. Each serving contains: 416 calories, 10g fat, 2g saturated fat, 0mg cholesterol, 242mg sodium, 65g carbohydrate, 16g dietary fiber, 4g sugars, 20g protein, 14% DV (daily value) vitamin A, 40% DV vitamin C, 12% DV calcium, and 32% DV iron.