Cooked - Corn Avocado Black Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Corn Avocado Black Bean Salad

6.0

1.5 cups corn kernels (*)

1 lb grape tomatoes

14 oz can chickpeas (rinsed)

14 oz can black beans (rinsed)

¼ cup chopped parsley (or basil)

¼ cup extra virgin olive oil

2 tbsp lemon juice

½ tsp kosher salt (or to taste)

¼ tsp black pepper

1 avocado (diced)

In a bowl, combine all ingredients except the avocado.
If serving right away, gently stir in the avocado, and season the salad to taste with additional salt and pepper, as necessary. Adding the avocado at the end keeps it from getting mashed up.
Ideally, allow the salad to sit for 10 minutes to let the flavors meld, but it's perfectly fine to serve right away.
If you wish to make this dish ahead, you can mix everything together except for the avocado up to 2 days ahead, then add the avocado right before serving. The salad will keep this way in the fridge for up to 5 days, though freshness will really deteriorate after 2 days. Enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 88 weeks ago

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