There is something so delicious when you mix fresh sweet corn and avocado together so I decided to pair it with some cherry tomatoes, black beans, onions, and a honey lime vinaigrette. This salad is vegan, gluten free, nut free, and refined sugar free.
This salad combines vegetables available in the early fall to make a light and refreshing salad that can be topped with any protein. Some of my favorite options are grilled or roasted salmon, shrimp, scallops, or enjoyed as is!
This simple salad can be enjoyed year round and takes less than 10 minutes to make. A tip to make this quicker is to microwave your corn in a paper towel for 2 minutes!
Substitution Ideas:
- Black Beans: can do any type of bean (chickpea, kidney, white beans)
Corn Avocado Salad
Ingredients
Salad
- 1 avocado, chopped
- 1 ear of corn, kernels
- 1 15oz can black beans
- 1 cup cherry tomatoes, halved
- 1/4 cup red onions, minced
Dressing
- 2 tbsp lime juice (2 limes)
- 2 tsp honey
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- In a large bowl, mix together all salad ingredients.
- In a small bowl, mix together dressing ingredients.
- Top salad with dressing and let sit for 5-10 minutes to soak up flavor and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
