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Mexican · Salad
Mexican Black Bean and Avocado Salad
Black beans, corn, red pepper, tomatoes and avocado in a cumin, lime and whole-grain mustard dressing. A bright, colorful salad that works as a main or a side for tacos.
- YieldServes 4 as a main or 6 as a side
- Hands-on18 min
- Total18 min
- Difficulty
Ingredients
- 2½ tbspextra-virgin olive oil
- 2½ tbsplime juice
- 1 tbspwhole-grain mustard, country-style
- 1 tspground cumin
- ½ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
- 1 canblack beans, 425 g can, rinsed and drained
- 1 cupcorn, cooked fresh or frozen, at room temperature
- 1 cupred bell pepper, chopped
- 1 cupcherry tomatoes, halved
- 1avocado, ripe, peeled, pitted and chopped
- 4scallions, white and green parts, thinly sliced
- ½ cupcilantro, finely chopped
To serve
- to tasteiceberg lettuce, shreddedoptional
- to tastetaco shells or tortilla chips, crushedoptional
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