Black Bean, Corn, & Cilantro-Lime Salad

SONY DSCLooking back at my meal plans for the past two weeks, things have been a little “southwestern” in the dinner department. Something about spicy, cheesy, “yumminess” has been extra appealing to me lately. I’ve tamed those cravings with this salad.SONY DSC It is perfect because I can make it ahead and store it in the refrigerator so dinner is done when I come after being out-and-about all day.SONY DSC

It’s super versatile, and can be eaten:

1 )Just like it is

2) As a salsa, because let’s face it, that’s what it looks like. Add a few tomatoes and voilà! Chips ready.

3) It can be thrown on a bed of greens and dressed up with canned salsa, cheese, and onions for a leafy salad dinner.

I see this salad making a regular appearance in our kitchen this summer because it makes dinner (and lunch) that easy.

Hope you enjoy it!SONY DSC

Black Bean, Corn, and Cilantro-Lime Salad


  • 2 cups of black beans cooked rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 red bell pepper, diced
  • 1 tbsp olive oil
  • 1 lime juiced
  • ½ tsp cumin
  • Cilantro, washed and chopped
  • salt and pepper, to taste
  • 1 avocado, diced into 1 inch cubes


Combine all ingredients except avocado in a large mixing bowl. Stir to combine. Refrigerate for at least 2 hours. Add avocado right before serving.

Note: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. (Just make sure to leave out the avocado until serving time!) 

Love, Grey & Brianna


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