Description
A vibrant, nutrient-packed salad featuring a trio of beans, sweet corn, creamy avocado, and zesty lime dressing. Perfect as a side or light meal, this colorful dish offers plant-based protein, fiber, and fresh flavors that energize and delight.
Ingredients
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
2 cups fresh sweet corn (or frozen, thawed)
2 medium ripe avocados, diced
1 red bell pepper, chopped
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro
Zest and juice of 2 limes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Combine black beans, kidney beans, pinto beans, sweet corn, avocados, red bell pepper, and red onion in a large bowl.
Whisk lime zest, lime juice, olive oil, salt, and black pepper in a small bowl to make the dressing.
Pour the dressing over the salad and gently toss until well combined.
Sprinkle chopped cilantro on top, or save some as a garnish.
Let the salad sit for 5-10 minutes to allow flavors to meld before serving.
Notes
Use fresh, in-season corn for best flavor.
Add cherry tomatoes or jalapeños for extra sweetness or heat.
Store in an airtight container in the refrigerator for up to 2 days.
Serves 6 as a side dish or 4 as a light main course.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3.5g
- Protein: 10g
- Cholesterol: 0mg