Black Bean Salad with Avocado, Fire Roasted Corn, Tomatoes, Red Onion, and Cilantro

Happy Fourth of July weekend, friends!

Since my favorite part about America’s birthday is the backyard barbecue component, I thought I’d share my foolproof Fourth of July salad recipe for your convenience, your inspiration as well as your viewing pleasure. This salad has a little something for everyone, so fire up the grill, invite your friends over and get down with celebrating independence.

What’s not to love about this salad?

Fire roasted corn, black beans, avocado, grape tomatoes, red onion and cilantro form the bulk of the salad. Then it gets dressed real simply with some lime juice, white balsamic vinegar, olive oil, and a little salt and pepper. It comes together in no more than 10 minutes. Perfect as a side dish, or as a light meal. I recommend you go and try this unassuming delicious little salad immediately.

You deserve to experience this salad.

Black Bean Salad with Avocado, Fire Roasted Corn, Tomatoes, Red Onion, and Cilantro

1 can black beans, rinsed & drained
1 Tbsp. white balsamic vinegar
2 large avocados, diced
1 cup fresh raw corn, frozen fire roasted corn, or grilled corn
1 cup grape tomatoes, sliced in half
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime (about 1 Tbsp.)
1 clove of garlic, minced
2 Tbsp olive oil
Sea salt and freshly cracked pepper, to taste

Place the drained and rinsed black beans into a bowl; add the vinegar and mix until well combined. Set aside. Place the avocado, corn, tomato, red onion, and cilantro together in a bowl. Combine the lime juice, garlic, and oil into a small container, whisk until well combined. Pour avocado mixture in with the black beans then drizzled the top with the lime mixture. Mix until evenly coated and well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately.

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