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Do you have a “go-to” dish in your recipe files that never let’s you down? You know, the kind of recipe that is easy to put together, and has just a few ingredients that you usually have on hand at any given time. This is one of those recipes for me.
This Black Bean, Corn and Avocado Salad is so versatile. It can be used as a side dish, salad or as a meal. I also like to serve it on top of grilled steak. Another thing I love is that it can be served hot, warm or cold.
As I strive to be healthier and continue in my weight loss journey this is a perfect dish. I have incorporated “Meatless Monday” in our home. It doesn’t happen every Monday but I am definitely more mindful of what I eat.
Drain and rinse black beans very well…
This recipe is also great as you can tweak it to your taste. I personally like the spice of jalapeño but Honey Bee does not. And I always add extra cilantro. Also, I like to make this recipe earlier in the day so that the flavors can meld.
I love the sweetness of the corn mixed with the tartness of the lime juice and cilantro. On this particular night we ate this as a side dish…with plenty leftover for a filling lunch salad the next day. I hope you give it a try 🙂