Mexican night is not the same without this Gluten Free Black Bean and Corn Salad. A fresh medley of black beans, crunchy corn and bell peppers, tomatoes and everyone’s favorite, avocado. I mean, what’s a salad without avocado?
I make an olive oil and lime juice dressing with some cayenne pepper, for that Central American spice! It’s the perfect vegan filling to put inside your tacos, or enjoy it on it’s own, with your ice cold margarita!
To make Black Bean and Corn Salad, you will need the following ingredients:
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, peeled, pitted and diced avocado, bell pepper, tomatoes, green onions, and cilantro.
Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing.
Serve as is or inside your Mexican taco.
Try this Black Bean and Corn Salad at your next Mexican Fiesta. A fresh, vegan black bean and corn recipe that is the perfect combination of crunchy and smooth, from the corn to the avocado. You definitely won’t be disappointed! Snap some cool pictures of you and your friends with this salad, margaritas and sombreros and tag #cookmerecipes in your posts! We’d love to see you celebrate!
I'm so glad that some people come up with such great gluten free recipes, thank you.
You can find so many amazing recipes around here, I love this place.
I really like the dressing so I'll be snatching it for other salads in the future, absolutely delish.
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