Black Bean, Corn and Avocado Salad

Black Bean, Corn and Avocado Salad

This is the perfect mid day snack or a side salad for your main dish, make it in advance as this recipe lasts 2-3 days.




  • 2 cans black beans, drained and rinsed
  • 2-3 avocados seeded and cubed.
  • 2 cups corn, fresh or frozen (thawed)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/3 cup cilantro, rough chopped


  • 1/3 cup fresh lime juice, more if desired
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoons agave, (or any sweetener)
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • fresh ground pepper, to taste


  1. Toss all the vegetables in a large bowl (except the avocado)
  2. In a small bowl, whisk the lime juice, olive oil, maple syrup, cilantro, chili powder, garlic powder and ground pepper.
  3. Pour dressing over veggies and toss to combine. Now add avocado and toss gently so they don’t mash together.
  4. Serve immediately or refrigerate for 30 minutes. Serve with fresh tortilla, pita bread, tortilla chips or a side of rice.