Description
A refreshing bean salad with avocado and a zesty dressing.
Ingredients
Scale
- 1 (15-ounce) can white beans (such as navy or Great Northern)
- 1 (15-ounce) can black beans
- 1 (11-ounce) can corn
- 1 to 2 avocados, diced (leave these out and add in right before serving if making this in advance)
- 1 medium red bell pepper, diced (about 1/2 cup)
- 1 to 2 Roma tomatoes, diced
- 2 tablespoons finely chopped red onion
- 2 to 3 tablespoons finely chopped cilantro (plus more to taste, if desired)
- 1/3 cup Italian dressing
- Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
- Salt and pepper to taste
- White (blue or yellow corn/tortilla chips for serving)
Instructions
- Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a serving bowl.
- Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
- Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips.
- Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.
Notes
- The salad can be made in advance, but add the avocados just before serving to prevent browning.
- Using different types of beans or dressings can customize this salad to your liking.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg