Monday, January 27, 2014

Avocado, Corn and Black Bean Salad

             I have a major problem every year around this time: all I want to eat is cream soups and cookies hot from the oven. That doesn't work so well. However, I have also discovered this easy and delicious avocado, corn and black bean salad (Such a nice change from the usual lettuce and cucumbers!) and it is making it a little bit easier to get my 5-9 servings of fruits and vegetables! A sweet friend first made this avocado, corn and black bean salad for me. I have changed it up a little to suit my tastes, and I can't get enough of it. I love guacamole, but this bumps up the nutrition factor by adding in tomatoes, black beans, sweet corn, and red onion! I actually will eat this for lunch accompanied by some fruit-it's that good. It is also delicious as a topping for tacos (chicken ones, especially, on corn tortillas! Yum!), enchiladas, or served as a hearty salsa/dip with chips. A friend also suggested putting it on burgers, which I think sounds divine. Try it, you will love it!

Avocado, Corn, and Black Bean Salad- a delicious, healthy side!
Here's what you need:
-two Roma tomatoes, chopped
-1/2 c. black beans, rinsed and drained
-1/4 c. red onion, chopped
-1 avocado (you don't need for it to be super ripe, that way it will stay in "chunks" better!) pitted and chopped
-1/2 c. sweet corn, I use frozen and "thaw" it by popping it in the microwave for about a minute. You don't need for it to be warmed.
2-3 tbsps. of your favorite "fruity" vinaigrette dressing. My friend originally made it for me using raspberry, but I absolutely love Kraft's Zesty Lime Vinaigrette.
-garlic salt and pepper to taste

Toss all ingredients together gently, adding dressing and then seasoning to taste. Serve immediately, or refrigerate for 2-4 hours. Refrigerate remaining portion (If there is any left!).  Serves 2-4 depending on whether it is served as a side or a dip.

  It is so easy to throw this together, once your ingredients are all prepped. I prefer mine with a little less dressing, so it is more salad and less salsa, but use your own judgement. It is terrific served straight after tossing, but it is also delicious if you let it marinate in the fridge for a few hours. If you leave it overnight the avocado will brown a little, but it isn't any less tasty! I consider it a personal challenge to see how many times I can sample it while tasting the seasonings. Don't think that this wonderful salad should just be saved for summer, either! It will brighten up any dreary winter's day, and it would make a great Superbowl snack, too. It will be the healthiest thing on the table, but no one will care because it is so delicious!
Don't you just want a big bite? I do! Mine is all gone, but there is always tomorrow...

Linked up at:
"Take-A-Look" Tuesday at Sugar Bee Crafts
"Teach Me Tuesday" at Someday I'll Learn
"Handmade Tuesdays" at Ladybug Blessings
"Create It Thursday" at Lamberts Lately 
"Pin It Thursday" at Sweet Bella Roos 
"Fabulously Frugal Thursdays" at A Life in Balance 
"Thrifty Thursday" at Living Well, Spending Less
"Craft Frenzy Friday" at Craft Dictator


  1. This sounds and looks so delicious! It has everything I love in it and I must pin for later! I also imagine it is perfect with that zesty lime vinaigrette, which I have never had. Can't wait to try t!

    1. Thanks for pinning! It is one of my favorite things, and I think the dressing it what really pulls it together. :)

  2. It looks beautiful. I would have to leave out the onions LOL

    1. You definitely can, but we are onion lovers in this house so it is a must for me. ;)

  3. I pulled this up with my son sitting next to me... he said oh wow- that looks like something you would make mom! I agree. This is right up my ally. Looks delicious!

    1. It is so easy, I feel like calling it a "recipe" is overkill, but the first time I had it, I loved it, so I wanted to share.



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