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.
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
