Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Dice the avocados, red bell pepper, and red onion. Rinse and drain the black beans. Chop the cilantro.
- Combine Salad Ingredients: In a large mixing bowl, combine the diced avocados, black beans, corn kernels, red bell pepper, red onion, and cilantro.
- Prepare the Southwest Dressing: In a small bowl, whisk together the lime juice, olive oil, chili powder, cumin, cayenne pepper (if using), salt, and pepper.
- Dress and Serve: Pour the southwest dressing over the salad mixture. Gently toss until all ingredients are evenly coated. Serve immediately or chill for later. Garnish with extra cilantro or a lime wedge.
Notes
- Use ripe but firm avocados to maintain their shape.
- Adjust the cayenne pepper to your spice preference.
- Chilling the salad for 30 minutes allows flavors to meld.
- Gently toss the salad to avoid mashing the avocados.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwest
- Diet: Gluten-Free, Vegetarian, Vegan (optional)
Nutrition
- Serving Size: 1 serving
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg