I can’t believe that today is the last day of June and that the 4th of July is only a few days away! There’s nothing like good food, friends, family, and fireworks! I always bring my favorite black bean, avocado, corn and tomato summer salad to barbecues. This is definitely on the menu for this weekend! I love the healthy combination of beans, creamy avocado, corn and native tomatoes mixed with the garlic and lime dressing. Yum!! You can eat this as a side salad or use it as an appetizer served with tortilla chips. My favorite tortilla chips to serve this salad with are Trader Joe’s Quinoa and Black Bean Infused Tortilla Chips, but you can use any tortilla chips you like!
This salad is so easy to throw together. I usually make it a few hours before I am going to serve it and leave it in the refrigerator. This gives it enough time for all of the flavors to blend together and for the corn to defrost. Yes, I use frozen corn! Everyone always asks me if I cook it first, but it just defrosts on its own and helps to keep the salad cold.
Black Bean, Avocado, Corn and Tomato Salad
- One 15 ounce can of organic black beans, drained and rinsed
- 3 medium tomatoes, diced
- 1 1/2 cups of frozen organic corn (I do not cook it first)
- 1 English cucumber, peeled and diced
- 1 ripe avocado, peeled and diced
- 3 Tbsp Extra Virgin Olive Oil
- 1/3 cup lime juice (the juice pressed from 2-3 limes)
- 1/2 tsp salt or to taste
- 1 garlic clove minced
To make the salad, combine all of the ingredients in a large mixing bowl. Set aside. To make the vinaigrette, combine all of the ingredients in a small mixing bowl with a whisk. Pour the vinaigrette over the salad and gently toss until all ingredients are combined. Place in the refrigerator until ready to serve. Note: this can be served right away. However, I find that if it sits in the refrigerator for a few hours the flavors combine for an even better flavor! Enjoy!!