I am in love with this Black Bean, Corn, Tomato & Avocado Salad. It is a vegetarian recipe that is light and fresh for summer. It is so easy to prepare and filled with super foods that are so good for your body. I prepared it in minutes and took it to the pool to enjoy for lunch. It left me feeling full all day. It is naturally gluten free too! It is perfect for carb cycling.
I made mine with fresh corn but you can use frozen if you want too. This salad is great to eat alone or as a side. It is also a clean eating recipe full of amazing fiber. I also love to use Dry Beans instead of canned as it is a huge money saver. This is a great tip for making Black Beans in the crockpot.
Weight Watchers Points Plus = 2 Points
Ingredients
- 1 1/2 cups sweet corn frozen then cooked (or use fresh)
- 2 small or 1 large tomato chopped
- 1 ripe avocado chopped
- 14 oz. can black beans rinsed and drained (rinse until the white foam is gone)
- 1/4 cup fresh cilantro
- 1/4 cup purple onion optional
Vinaigrette:
- Juice from 2 limes I used fresh
- 1 clove minced garlic
- 2 Tablespoons Olive Oil
- black pepper and sea salt to taste
Instructions
- Cook Corn
- Rinse Beans
- Chop Tomato, Avocado, Onion, Cilantro and Garlic
- Combine into a bowl
- Add Vinegrette
- Stir and Refrigerate
Here are some great tasting recipes that use black beans:
Crockpot Tex-Mex Chicken with Black Beans & Rice
Vegetarian Sweet Potato & Black Bean Taco Bake
Crockpot Black Bean, Corn & Chicken Chili
Crockpot Cilantro Lime Chicken
Melissa is a soccer mom who has been married to her best friend for 22 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
Maralea
Looks super good! Can't wait to give this a try.