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Avocado Salad with Corn and Black Beans #corn #blackbeans #saladspiration #saladinspiration

This hearty avocado salad is packed with fresh flavors and textures. It combines creamy avocado, sweet corn, hearty black beans, and a zesty cilantro-lime dressing. Perfect as a light meal or a satisfying side dish, this salad is bursting with nutrients and southwest flair.

Avocado Salad with Corn and Black Beans #corn #blackbeans #saladspiration #saladinspiration

Instructions:

Prepare the dressing: In a small bowl or jar, whisk together the olive oil, lime juice, cilantro, honey, cumin, chili powder, salt, and pepper. Set aside.

Assemble the salad: In a large bowl, combine the romaine lettuce, corn, black beans, bell pepper, red onion, and avocado.

Dress and serve: Pour the desired amount of dressing over the salad and toss to combine. Serve immediately, or chill for later.

Tips:

To add a spicy kick, incorporate diced jalapeño or a pinch of cayenne pepper to the dressing.

For a heartier meal, top the salad with grilled chicken or shrimp.

To grill the corn for a smoky flavor, grill the ears whole, turning occasionally, for about 8-10 minutes. Let cool slightly, then cut kernels from the cob.

Ingredients:

For the dressing:

¼ cup extra virgin olive oil

¼ cup fresh lime juice

¼ cup chopped fresh cilantro

1 tablespoon honey

1 teaspoon ground cumin

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

For the salad:

4 cups chopped romaine lettuce

1 cup cooked corn kernels (fresh or frozen)

1 (15-ounce) can black beans, rinsed and drained

1 cup chopped bell pepper (any color)

½ cup chopped red onion

1 ripe avocado, diced

#corn #blackbeans #saladspiration #saladinspiration

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