Avocado, black bean and corn salad with Cilantro lime dressing

I absolutely love having salad as a main dish but it has to be filling. Otherwise, I’ll have hunger pangs thirty minutes later, and that’s not fun. This Avocado, Black Bean & Corn Salad is the perfect healthy meal. It’s light and refreshing, yet completely satisfying. I love colorful meals because they are gorgeous to look at, and are filled with tons of different nutrients. When you eat the color of the rainbow, you are providing your body with all the nutrition it needs. Fresh cherry tomatoes picked straight from the plant are one of summer’s greatest pleasures—partly because they’re so tasty and sweet, but also because a serving provides ½ your daily requirements of Vitamin C. Toss them into this zesty Southwest salad for a simple and healthy meal at home or a stand-out side dish at your next backyard barbeque!



1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic

minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans

rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado – peeled

pitted and diced 1 red bell pepper

chopped 2 tomatoes

chopped 6 green onions

thinly sliced 1/2 cup chopped fresh cilantro (optional)



  • Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.