This avocado salad is the perfect balance of creamy, crunchy, and tangy. It’s easy to make ahead of time and is sure to be a hit at your next potluck or picnic. It’s delicious on its own but also pairs well with grilled chicken or fish.
Instructions:
Make the dressing: In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and pepper.
Prepare the salad: In a large bowl, combine the avocado, corn, black beans, red onion, cilantro, and jalapeño.
Dress and serve: Pour the dressing over the salad and toss to coat. Serve immediately, or chill for later.
Tips:
For a spicier salad, leave the seeds in the jalapeño pepper.
To prevent the avocado from browning, add it to the salad right before serving.
This salad is best served fresh, but it can be stored in the refrigerator for up to 24 hours.
Ingredients:
For the dressing:
¼ cup olive oil
¼ cup fresh lime juice
1 tablespoon honey
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
For the salad:
2 ripe avocados, diced
1 cup frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
½ red onion, diced
½ cup chopped cilantro
1 jalapeño pepper, seeded and minced (optional)
#thebestavocadosalad #saladspiration #saladinspiration
