Corn Avocado Black Bean Salad
This quick and easy salad comes together in 10 minutes, and is great to keep on hand in the fridge.
Ingredients
- 1.5 cups corn kernels *
- 1 lb grape tomatoes
- 14 oz can chickpeas rinsed
- 14 oz can black beans rinsed
- 1/4 cup chopped parsley or basil
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper
- 1 avocado diced
Instructions
- In a bowl, combine all ingredients except the avocado.
- If serving right away, gently stir in the avocado, and season the salad to taste with additional salt and pepper, as necessary. Adding the avocado at the end keeps it from getting mashed up.
- Ideally, allow the salad to sit for 10 minutes to let the flavors meld, but it's perfectly fine to serve right away.
- If you wish to make this dish ahead, you can mix everything together except for the avocado up to 2 days ahead, then add the avocado right before serving. The salad will keep this way in the fridge for up to 5 days, though freshness will really deteriorate after 2 days. Enjoy!
Notes
*You may use canned corn, frozen corn, or fresh corn. If using frozen or fresh, make sure to cook the kernels appropriately. Usually frozen corn you need to boil, and fresh corn can be grilled, boiled, etc.
Storage: The salad without the avocado can be kept in the fridge for up to 5 days. If the avocado has been mixed in, leftovers will only keep for a few hours, because the avocado will brown.
Freezing: Not recommended.
Nutrition
Calories: 300kcal, Carbohydrates: 34g, Protein: 10g, Fat: 16g, Saturated Fat: 2g, Sodium: 716mg, Potassium: 711mg, Fiber: 11g, Sugar: 4g, Vitamin A: 920IU, Vitamin C: 21.4mg, Calcium: 61mg, Iron: 2.9mg