Tangy Corn, Black Bean, & Avocado Dipping Salad
Yes, I eat this as a full meal! I try to keep canned corn and black beans in my pantry at all times so I can always make a version of this. This can be made many ways by swapping or adding different veggies (like tomato and cucumber). Not only is it delicious and packed with protein, fiber, and micronutrients, but it literally takes 5 minutes to make.
Ingredients
- SALAD
- 1 can black beans
- 1 can fire roasted corn
- 1 shallot
- 1 red bell pepper
- 1 avocado
- 2-4oz cotija cheese
- cilantro to taste
- DRESSING
- 1/3-1/2 cup plain greek yogurt (or mayo)
- juice of one whole lime
- chili, onion, and garlic powders to taste
- salt and pepper to taste
Instructions
1
Drain and rinse the canned ingredients.
2
Chop the shallot and pepper into small pieces (I use a vegetable chopper to save time).
3
Mix everything in a big bowl with the cheese.
4
Mix the dressing ingredients in a small bowl, then mix into salad.
5
If serving the full recipe, add the whole avocado and cilantro on top before. If breaking into portions to eat later, add avocado and cilantro when you eat it for maximum freshness.
6
Serve with tortillas, tortillas chips, or eat with a spoon.
Nutrition Facts
Per serving (1 of 2)
674
Calories
32g
Protein
80.4g
Carbs
26.1g
Fat
28g
Fiber
Notes
Macros for full recipe, not including dipping vessel.
Makes 2-3 servings, as serving sizes are subjective. Also works great as a side, in which case it makes more servings!
