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15-Minute Black Bean, Corn & Avocado Salad

Prep Time 15 minutes
Total Time 15 minutes
Author Sammi Brondo

Ingredients

  • 2 ears of corn
  • 1 teaspoon olive oil
  • 1 pint tomatoes (around 2 cups, sliced in half)
  • 1/4 small red onion diced
  • 2 avocados cut into cubes
  • 1 15-ounce can black beans (around 1 1/2 cups), drained and rinsed
  • Basil to garnish
  • Tortilla chips to scoop

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 lime juiced
  • 2 teaspoons honey
  • Salt

Instructions

  • Char the corn (this step is optional!). Add 1 teaspoon of oil to a hot skillet over medium high heat. Add the corn and let sit for a few minutes on all sides until lightly charred. Using a sharp knife, cut all corn off of the cob and set aside. Note: if skipping this step, simply cut the corn off the cob without charring. You can also use canned corn.
  • Add all of the dressing ingredients to a mason jar and shake vigorously to combine. Set aside.
  • Add the tomatoes, red onion, avocado, black beans, and corn to a large bowl. Add the dressing and toss well.
  • Top with basil to garnish and serve immediately.