On a stormy Cinco de Mayo night, I decided to stay in and cook. I made this healthy Black Bean Corn Avocado Salad.

Believe me, I would have much rather dined at a Mexican restaurant sipping a mango margarita on the rocks, eating some fresh guacamole, and indulging in smoky chicken enchiladas, but I just couldn’t get myself to go out in the pouring rain. Laziness – that’s me!

Staying in was the right decision as sometimes cooking is therapeutic for me, especially after a long work week.

Once I turned on my Instrumental Spanish Guitar Music, I was most certainly relaxed and ready to cook.

The menu consisted of grilled chicken tacos and chicken nachos along with this delicious Black Bean Corn & Avocado Salad.

This salad was the only healthy item of the night, and so incredibly refreshing and flavorsome.

The only thing I missed were the margaritas, but I’ll make up for it soon. Hope you all had a wonderful Cinco de Mayo!

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15 Minute Black Bean, Corn & Avocado Salad (healthy, vegan, dairy-free, gluten-free, high protein, high fiber)

A refreshing and healthy black bean corn & avocado salad. Use as a salad, or as salsa. Black Beans are an excellent source of Protein, Fiber and Iron. Corn is a good source of Fiber. Avocados are rich in Antioxidants and are a good source of Fiber, Folic Acid, and Vitamins B6, C, E and K. In addition, they help lower cholesterol and contain anti-cancerous properties. Tomatoes are a good source of Fiber and Protein. Lime is an excellent source of Vitamin C and a good source of Folate.

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Course Salad

Cuisine Mexican

Prep Time 15 minutes

Total Time 15 minutes

Servings 3 -4 servings

Author Nisha @ honeywhatscooking

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Ingredients

• Organic Black Beans - 1-15 ounce can drained & rinsed
• Organic Frozen Corn - 1 1/2 cups
• Plum Tomatoes - 1 chopped
• Onion - 1 small chopped
• Scallions - 3 stems chipped
• Jalapeno - 1 deseeded & chopped
• Avocado - 1 chopped
• Cilantro - 1 small handful chopped
• Juice of Lime - 1
• Vinegar - 2 tbsp
• Salt - 1/4 tsp or more to taste
• Black Pepper - 1/4 tsp or more to taste
• Paprika - for garnish

Instructions

• In a large bowl, add the black beans, corn, tomatoes, onion, scallions, and jalapeno.
• Toss.
• Chop cilantro and add to the mix. Toss.
• Chop avocado and add to the mix. Gently toss so the avocado doesn't break.
• Add the lime juice, vinegar, salt, and black pepper.
• Garnish with paprika.

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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What did you do/eat this past Cinco de Mayo?