Mexican Bean Salad

If you're looking for a quick, easy, and flavorful side dish that's perfect for summer gatherings, this Mexican Bean Salad is just the ticket.

Packed with a colorful mixture of black beans, fresh vegetables, and creamy avocado, this salad is as beautiful as it is delicious.

Ingredients

• Black Beans • Corn • Red Onion • Tomatoes • Bell Pepper • Cilantro • Avocado

Start by draining and rinsing the canned black beans and corn in a colander. This removes any excess salt or starch and helps the vegetables retain their texture and flavor.

1

Next, prep your fresh vegetables. Slice the red onion thinly, halve or quarter the grape tomatoes (depending on their size), and dice the bell pepper into small, bite-sized pieces.

2

Mince the fresh cilantro, removing any tough stems.

3

Just before serving, dice the avocado into small cubes. Avocado can brown quickly when exposed to air, so it's best to do this step last.

4

In a large bowl, combine the drained black beans and corn, sliced red onion, tomatoes, bell pepper, minced cilantro, and diced avocado.

5

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