Say hello to the simplest salad!
Recently I was craving my favorite chickpea salad but I only had about half of the needed ingredients. I got creative and improvised a little Mexican version because I DID have some cilantro that needed using and a perfectly ripe avocado just begging to be eaten. This is just so easy but it tastes so good! You could even serve it all in a big bowl as an appetizer with chips.
And then eat it all yourself. I won’t tell.
Black Bean & Corn Salad
- 1 can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- ½ red bell pepper, diced
- ¼ small red onion, diced
- 1 ripe avocado, diced
- Small handful fresh cilantro
- 2 tsp. lime juice
- 1 tsp. olive oil
- 1 tsp. honey
- Salt & pepper to taste
Toss all ingredients together and let chill in the fridge for 30 minutes before serving. If you want to make this a day ahead, just add the avocado right before serving.
2 thoughts on “Black Bean & Corn Salad”