Easy Bean Salad with Avocado and Corn
Ingredients
- 2 cans of beans of choice
- 1 can of corn kernels
- 3–4 ripe avocados
- 2 jalapeños (optional or sub bell pepper)
- 3/4 cup cilantro, minced
- 1 medium red onion, diced
- 1 cup cherry tomatoes, sliced
- 4–5 lemons, juiced
- 1-2 tbsp olive oil
- Salt and pepper to taste
Preparation
Drain and rinse the beans and corn kernels
Chop the avocados, jalapeños, cilantro, red onion, and cherry tomatoes
In a large bowl, combine all the ingredients
Add lemon juice, olive oil, salt, and pepper, and mix well
Let the salad sit for at least 10 minutes to allow flavors to meld before serving
Tips
This salad is perfect for meal prep and can be stored in the fridge for up to 3 days
It provides protein, fiber, antioxidants, healthy fats, and iron, making it a nutritious option
Adjust jalapeños or other ingredients based on preference for spice and texture
