This Black Bean Avocado and Corn Salad is the easiest salad you’ll ever make! It takes 15 minutes, is loaded with a variety of delicious flavours and is so versatile as a dip, salsa or salad!
What’s your favourite cuisine or food? Whenever someone asks me what my favourite cuisine or food is, I always struggle to give an answer. With all the amazing food that the world has to however, it is so incredibly hard to choose. To me – that means the dish I could eat forever and forever. Sometimes I think it’s Indian food. My husband is convinced it is veggie burgers for me. Honestly? I just don’t have a sure answer for that right now.
What I do have an answer for is the cuisine I am looking forward to the most for the next week of my life – Mexican cuisine in Tulum, Mexico! I am so incredibly excited for our anniversary trip, friends. The beach, the mezcal, the music – and of course, the food! There are so many things to experience in Tulum, Mexico. I decided to get the party started early with this Black Bean Avocado and Corn Salad. It embodies some of my favourite ingredients from the Mexican cuisine, into a beautiful and easy salad that is so versatile.
It works as a dip
As a taco filling
As a Salsa
Mixed into some quinoa (sooo much flavour)
Any way you desire
I love how all these flavours come together so well, and that the avocado just ties is all in. As if that wasn’t amazing by itself, the light dressing and seasonings in this Black Bean Avocado and Corn Salad really take it over the top. I love the flavour of cumin here. The lime, as usual, highlights the best of everything and blends it together beautiful. Also, this is such an incredibly easy salad that you can whip it up in no time!
P.S. if you’re prepping this ahead of time – don’t add the avocado until you’re ready. It keeps it nice and fresh, and a gorgeous colour if you add it when you need it.
Mexico – here I come again! I hope you enjoy friends!
Black Bean Avocado and Corn Salad (Salsa)
Serves: Serves 7-8 as appetiser or side, 4 as a salad