Mexican Bean Salad with Lime Dressing

Text Size

Prep Time 5 min.

Yields 4 servings


Two 15-ounce cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, seeded and diced
2 tomatoes, seeded and chopped
4 scallions, ends trimmed and diced
1/2 cup frozen cilantro, chopped (optional)
Lime Dressing (see below)
2 avocados, pitted, peeled and diced

Lime Dressing

1/4 cup fresh lime juice (3 or 4 limes)
1/3 cup olive oil
1 tablespoon agave
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon chili powder


In a small bowl, mix all ingredients for the lime dressing until well blended. Set aside.

In a large bowl, combine the beans, corn, red bell pepper, tomatoes, scallions, and cilantro. Pour the Lime Dressing over them and mix together. Then gently mix in the avocado. Serve at room temperature or cold.

Note: If you make this salad ahead of time, wait until just before serving to mix in the tomato, avocado, and cilantro. This prevents the tomato and avocado from breaking down and causing a mushy texture, and it retains cilantro’s fresh flavor.


Calories 249 (From Fat 93); Fat 10g (Saturated 2g); Cholesterol 0mg; Sodium 79mg; Carbohydrate 33g (Dietary Fiber 13g); Protein 10g.