Avocado Salad
This quick and easy avocado salad is packed full of veggies and natural goodness. It can be thrown together in less than 20 minutes, and is sure to be a hit!
Ingredients
- 1 cucumber peeled and diced
- 1 15 oz can black beans drained and rinsed
- 1 pint cherry tomatoes washed and halved
- 1 cup corn kernels fresh, frozen, or canned
- olive oil
- sea salt to taste
- fresh ground black pepper to taste
Instructions
- In a large bowl combine the vegetables and black beans. Toss them together, being careful not to avocado pieces.
- Drizzle with a generous amount of olive oil, season with salt and pepper, and toss. Taste and adjust the seasoning if needed.
- You can either serve avocado salad imminently or chill 1-2 hours before serving.
- Enjoy!
Notes
Avocado salad can easily be made ahead of time. You can make it up to 2 days in advance of serving. My only advice would be to make the salad, but leave out the avocado until just before serving so it doesn't turn brown.
Feel free to play around with this recipe; use whatever veggies or herbs are currently in season. You can also use any kind and color of tomato!
Personally, I like this salad best seasoned with just salt and pepper, but you can add any seasoning or herbs you like. Fresh cilantro would make a great addition!
Nutrition
Calories: 39kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 66mgPotassium: 277mgFiber: 1gSugar: 4gVitamin A: 434IUVitamin C: 20mgCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!