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Black bean corn and avocado salsa

Black Bean Corn and Avocado Salsa

Harriet
A simple black bean corn and avocado salsa, it’s delicious and easy to make. Fresh and full of flavour with a colourful mix of black beans, corn, capsicum, avocado, onion and jalapenos with a healthy herb dressing.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Mains, Sides
Cuisine Mexican
Servings 6 servings
Calories 251 kcal

Ingredients
  

Dressing

  • ⅓ cup fresh coriander (cilantro) finely chopped
  • 3 tablespoons olive oil
  • 2 ½ tablespoons lime juice
  • 1 teaspoon garlic powder
  • 2 teaspoons honey
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • salt and pepper to taste

Salad

  • 1 x 400 gram (14 ounces) canned black beans drained and rinsed
  • 1 x 400 gram (14 ounces) canned corn kernels drained and rinsed
  • ½ red onion cut into small dice
  • ½ orange capsicum cut into small dice
  • 2 x medium tomatoes seeds removed and chopped
  • 1 avocado pit removed and diced
  • 2 tablespoons pickled jalapeno optional, finely chopped

Instructions
 

  • Put all dressing ingredients into a jar with a screw top lid, seal and shake well.
  • Place all the salad ingredients into a large mixing bowl.
  • Pour the dressing over the vegetables in the bowl, gently toss the vegetables to coat with the dressing. Serve

Notes

  1. This recipe can last for up to 5 days when stored correctly in the fridge. However the avocado will turn brown, to avoid this, leave out the avocado and add just before serving.
  2. This salad can also be used for meal prepping. If you do, leave out the avocado at the time of making and add on the day of serving.

Nutrition

Serving: 1servingCalories: 251kcalCarbohydrates: 30gProtein: 7gFat: 13gSaturated Fat: 2gSodium: 106mgPotassium: 563mgFiber: 9gSugar: 6gVitamin A: 834IUVitamin C: 25mgCalcium: 26mgIron: 2mg
Keyword avocado black bean corn salsa
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