Black Bean, Corn, Tomato & Avocado Salad

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

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Black Bean, Corn, Tomato & Avocado Salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 4

Author Melissa Jennings

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

1. Cook Corn
2. Rinse Beans
3. Chop Tomato, Avocado, Onion, Cilantro and Garlic
4. Combine into a bowl
5. Add Vinegrette
6. Stir and Refrigerate

Here are some great tasting recipes that use black beans:

Sauteed Black Beans

Crockpot Tex-Mex Chicken with Black Beans & Rice

Black Bean Chili

Vegetarian Sweet Potato & Black Bean Taco Bake

Crockpot Black Bean, Corn & Chicken Chili

Crockpot Cilantro Lime Chicken

Chicken and Pumpkin Soup

Crockpot Taco Soup

Melissa Jennings

Melissa is a soccer mom who has been married to her best friend for 21 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.