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Black bean, corn and avocado salad recipe
I can’t tell you how happy I was when my kids spotted this dish in the fridge and exclaimed – “MOM – that looks awesome!” Total mom win, right?:) The best thing about it is that not only is it beautifully colorful, it’s also super simple to make and is chock full of goodness. You can prepare this dish ahead of time, add in the avocado right before serving, give it a good mix, and you’ve got a salad recipe I know you’ll come back to.
A few notes about making a black bean, corn and avocado salad
Wash and chop your veggies, open your cans and mix everything together ahead of time. Chill in the fridge until ready to serve, and add the avocado at the last minute to prevent browning.
If you must add avocado ahead of time, put plastic wrap tightly over the salad (touching the black bean, corn & avocado salad) to help prevent browning. The lime juice will also help.
My husband got this avocado tool for me last year and I absolutely love it. If you are also an avocado fan, I highly recommend it!
I recommend organic ingredients whenever feasible, especially those falling on the dirty dozen list.
This salad works well on it’s own or served with chicken, meat, fish or obviously any Southwestern-inspired foods.
Beans are a solid source of plant protein and are also rich in B vitamins, which is helpful for athletes. Because they are high in carbohydrates and combined with protein, they are ideal for individuals wanting to eat high -performance foods and also often enjoyed by endurance athletes.
Kiran Dodeja Smith is a Charlotte-based mom of four who enjoys running, yoga, HIIT classes and other ways of staying active. Kiran is a Holistic Health Coach and offers recipes and tips for making real food easy on her site.