Black Bean, Avocado & Corn Salad with Lemon Juice
Fresh, zesty, and filling—this non-spicy salad is perfect as a light meal, side dish, or healthy lunch.
Time
Prep: 10–15 minutes
Cook: None
Total: ~15 minutes
Ingredients
1½ cups cooked black beans (canned, rinsed & drained)
1 cup sweet corn (boiled or canned, drained)
2 ripe avocados, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
2 tbsp fresh parsley or cilantro, chopped
Lemon Dressing
2½ tbsp fresh lemon juice
2 tbsp olive oil
Salt & black pepper, to taste
Instructions
1️⃣ Prepare the Base
In a large bowl, combine black beans, corn, tomatoes, red onion, and herbs.
2️⃣ Add Avocado
Gently fold in diced avocado to avoid mashing.
3️⃣ Dress the Salad
Whisk lemon juice, olive oil, salt, and pepper.
Pour over salad and toss lightly.
4️⃣ Serve
Taste and adjust seasoning. Serve immediately or chill 10 minutes.
Tips
Toss avocado with a little lemon juice first to prevent browning.
Add cucumber or bell peppers for extra crunch.
Sprinkle feta for a Mediterranean touch (optional).
frequently asked questions FAqs
Can I meal prep this?
Best fresh. If prepping ahead, add avocado just before serving.
Is it filling?
Yes—black beans add protein and fiber.
Can I skip oil?
Yes, lemon juice alone works for a lighter version.
Nutrition Information
Calories: ~260 kcal
Protein: ~9 g
Carbs: ~24 g
Fat: ~14 g
Fiber: ~9 g