Get ready to transform your ordinary meal into a flavor explosion with this mouthwatering Roasted Corn Tomato Black Bean Salad with Avocado! Imagine a vibrant, fresh dish that brings the authentic taste of Mexican cuisine right to your plate in just 30 minutes. This isn't just a salad - it's a colorful celebration of fresh ingredients that will have everyone at your table begging for seconds. Whether you're looking for a quick lunch, a stunning side dish, or a light dinner that packs a punch of nutrition, this recipe is about to become your new summer obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup corn, roasted
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) for roasting corn if not already roasted.
- If using fresh corn, remove kernels from the cob by standing the corn vertically and carefully cutting downward with a sharp knife. Spread corn kernels on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast corn in the preheated oven for 15-20 minutes, stirring once halfway through, until kernels are golden and slightly charred.
- While corn is roasting, rinse black beans thoroughly under cold water and drain completely.
- Halve the cherry tomatoes and dice the avocado into small, uniform cubes.
- Chop fresh cilantro finely, discarding the tough stems.
- In a large mixing bowl, combine roasted corn, black beans, halved cherry tomatoes, and diced avocado.
- Squeeze fresh lime juice over the mixture to prevent avocado browning and add bright flavor.
- Sprinkle chopped cilantro, salt, and freshly ground black pepper over the salad.
- Gently toss all ingredients to ensure even distribution of flavors and dressing.
- Taste and adjust seasoning as needed, adding more lime juice, salt, or pepper to preference.
- Serve immediately at room temperature or chilled for a refreshing Mexican-inspired salad.
Tips
- • For the most intense flavor, use fresh corn and roast it yourself - the difference is incredible! • Make sure to drain black beans completely to prevent a watery salad • Cut avocado just before serving to maintain its fresh, creamy texture • Use a sharp knife when cutting corn kernels to get clean, even cuts • For extra smoky flavor, consider grilling the corn instead of roasting • Let the salad sit for 5-10 minutes after mixing to allow flavors to meld together • This salad is best served fresh, but can be stored in the refrigerator for up to 1 day • For a protein boost, add grilled chicken or shrimp to make it a complete meal • Use freshly squeezed lime juice for the brightest, most authentic flavor
Nutrition Facts
Calories: 160kcal
Carbohydrates: 24g
Protein: 6g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
