Avocado Corn Black Bean Salad with Tortilla Chips
Avocado Corn Black Bean Salad with Tortilla Chips is a fresh Southwest salad with avocado, corn, black beans, tomatoes, and creamy lime dressing.
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Ingredients
For the Salad:
- 2 medium avocados diced
- 1 cup corn well drained
- 1 cup tomatoes seeded and diced
- 1 cup canned black beans well drained and rinsed
- ¾ cup green bell pepper finely chopped
- ¼ cup red onion finely chopped
- ¼ cup fresh chopped cilantro
- 1 tablespoon lime juice
- 4 ounces tortilla chips for serving
For the Creamy Lime Dressing:
- ¼ cup plain nonfat greek yogurt
- 2 tablespoon light Mayonnaise
- 2 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Add the diced avocado to a large mixing bowl.
- Drizzle 1 tablespoon lime juice over the avocado. Gently toss the avocado until coated.
- Add the corn, tomatoes, black beans, green bell pepper, red onion, and cilantro to the bowl.
- In a small bowl, add the Greek yogurt, light mayonnaise, lime juice, honey, chili powder, garlic powder, cumin, salt, and black pepper.
- Using a wire whisk, mix until smooth.
- Pour the creamy lime dressing over the salad. Toss gently until the salad is evenly coated.
- Serve right away with tortilla chips for scooping.
Notes
Tips and Tricks
Use firm avocados - Choose ripe but firm avocados so the pieces hold their shape when the salad is tossed. Seed the tomatoes - Remove the seeds before dicing the tomatoes. This helps keep the salad from getting watery. Drain the corn and beans well - Extra liquid can thin out the dressing and make the salad too wet. Toss gently - Avocado breaks down fast, so use a gentle hand when mixing everything together. Add heat if you want it spicy - Finely chopped jalapeños or a pinch of cayenne pepper work well. Serve it fresh - This salad tastes best soon after it’s made because avocado can brown as it sits.Storing
Store in Refrigerator - Place leftovers in an airtight container and refrigerate for up to 1 day. The avocado may brown as it sits. Prevent Browning - Press plastic wrap directly against the surface of the salad before covering the container. This can help slow browning.Nutrition
Calories: 422kcalCarbohydrates: 51gProtein: 10gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 2mgSodium: 482mgPotassium: 956mgFiber: 13gSugar: 7gVitamin A: 819IUVitamin C: 45mgCalcium: 86mgIron: 2mg
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