Black Bean & Corn Salad Recipe With Fresh Avocado Is Summer's Perfect Salad (15 Minutes) High Protein Recipes High Fiber Recipes Salads Side Dishes Gluten-free Low Sodium Recipes Tex-Mex Recipes Mexican Recipes

I've been eating a lot of dense bean salads this summer. Dense bean salads are wonderful because they pack a ton of fiber and protein into one delicious dish. My current favorite is this black bean and corn salad recipe with fresh avocado. Made with a combination of farm-to-table and pantry ingredients, and ready in only about 15 minutes, this is summer's perfect salad!

Every bite of this simple corn and bean salad recipe is packed with flavor. And, this fresh summer salad recipe is as nutritious as it is delicious. With plenty of fresh corn, cucumbers, red pepper and green onions, it's a full farm-to-table experience (providing the health benefits of corn, the health benefits of cucumbers, the health benefits of red peppers and the health benefits of scallions). The black beans, avocados and limes give this nutritious salad a savory Mexican flavor that's absolutely irresistible.

To make this high-protein and high-fiber avocado, bean and corn salad recipe, here are the gluten-free ingredients you'll need to gather: black beans, corn, cucumbers, red pepper, green onions (scallions), avocados, lime zest and juice, extra virgin olive oil, Dijon mustard, honey and garlic powder. The salad ingredients are combined in one bowl while the dressing ingredients are combined in another. Then you toss to combine the two. So easy!

Serve this fresh dense bean salad recipe for lunch or as a fun side dish with just about any dinner. We love it with chicken or salmon. Simply delicious!

Cuisine: Mexican / American / Tex-Mex
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 8

Ingredients

Salad

• 30 ounces (2 cans) black beans, drained and rinsed
• 2 cups cooked corn kernels (fresh or defrosted from frozen)
• 2 cups mini cucumbers, sliced
• 1 cup red bell pepper, diced
• 4 green onions (scallions), sliced
• 2 large avocados, diced

Dressing

• 2 large limes, zest and juice
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons Dijon mustard
• 1/2 tablespoon honey
• 1/2 teaspoon garlic powder
• salt and pepper, to taste (optional, but I used about 1/2 teaspoon of each)

Here's how to make it:

1. In a large mixing bowl, add the black beans, corn kernels, cucumbers, red peppers and scallions. Stir to combine.
2. Gently fold in the avocados.
3. In a small mixing bowl, add the lime zest and juice, olive oil, Dijon mustard, honey and garlic powder. Season with salt and pepper, to taste, if desired (I used about 1/2 teaspoon of each). Whisk to combine. Taste to see if you'd like to add any more of any of the ingredients.
4. Pour the dressing over the salad and toss gently to combine.
5. Transfer to a serving bowl or serve in individual bowls or on plates, etc. Garnish with additional scallions or fresh chives, if desired. Store leftover salad in an airtight container in the refrigerator.

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