Black Bean & Corn Salad


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

Serves 2-4


  • 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.



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