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Fresh Mexican-Style Salad with black beans, corn, tomatoes, avocado, and cilantro in a yellow bowl.

Fresh Mexican-Style Salad

Angela Sellari
Toss together this vibrant 10-minute Fresh Mexican-Style Salad recipe (once the corn defrosts)! Loaded with black beans, corn, avocado, zesty lime, & a kick of jalapeño. Vegan & GF.
5 from 2 votes
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Prep Time 10 minutes
Defrosting time (not included in total time) 30 minutes
Total Time 10 minutes
Course Salad
Cuisine mexican-inspired
Servings 6 servings
Calories 259 kcal

Ingredients
  

  • 15 ounces black beans rinsed and drained
  • 1 1/2 cups frozen corn defrosted (just leave out of freezer for 30 minutes)
  • 1/4 cup fresh cilantro chopped
  • 1 jalapeno seeded and diced
  • 3 cups tomatoes chopped (about 5 large tomatoes or 2 pints cherry tomatoes halved)
  • 2 avocados cut into cubes
  • 1 large lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • In a large bowl, add black beans, corn, cilantro, jalapeno, and tomatoes; fold gently to combine. Cut lime in half, then squeeze juice from both sides over the bean mixture. Sprinkle salt and pepper over the top; fold gently to combine.
  • Add avocado cubes and gently fold; careful, you don’t want to mash the avocado.
  • Garnish with additional cilantro if desired.
  • Notes: This salad is also delicious with some vegan cheese, or, for a vegetarian version, some Colby Jack or Mexican blend shredded cheese added.

Nutrition

Calories: 259kcalCarbohydrates: 37gProtein: 10gFat: 11gSaturated Fat: 2gSodium: 109mgFiber: 13g
Keyword Fresh Mexican-Style Salad
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