Ready for a simple yet delicious dish that is sure to become a new favorite in your recipe rotation?! This recipe packs a ton of flavor and can be made even more filling by adding grilled steak, chicken, shrimp…whatever you want! 

PRO TIP: Use any of my House blends (or combine them) for different flavor profiles!

Black Bean, Avocado and Corn Salad

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Course: Salad, Side Dish

Cuisine: Mexican Inspired

Diet: Gluten Free, high carb, Vegan, Vegetarian

Protein Source: Plant Based

Servings: 4

Calories: 367kcal

What You Need

• 15 oz. can black beans low sodium
• 2 ears of corn cooked and sliced off the cob OR 15 oz, can of corn, rinsed well
• 1 avocado diced
• 2 large tomatoes diced or a 15 oz can of petite diced tomatoes
• 2 English cucumbers peeled and diced
• 1 t. TLC Original House Seasoning combo of sea salt, garlic, and pepper
• 1 t. cumin
• ½ t. ginger
• ½ lemon juiced
• 2 T. olive oil
• ½ T. balsamic vinegar

How to Make It

• Cook corn and remove from the cob.
• Drain well and rinse well if using canned tomatoes, beans and corn.
• Combine all the other ingredients in a bowl and mix well.
• Refrigerate at least 30 minutes.
• TIP: Add the avocado just before serving

Nutrition

Serving: 0.5cup | Calories: 367kcal | Carbohydrates: 54g | Protein: 13g | Fat: 15g | Fiber: 15g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Original House Seasoning

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