Week 3lunch·15 min·4 servings·easy
Lime-Avocado Black Bean Salad
Mexico / Modern American
Ingredients
- 2 15-oz cans canned black beans
- 2 medium avocado
- 1 medium bell pepper
- 1 cup frozen or fresh corn kernels
- 2 whole lime
- 2 tbsp olive oil
- 0.5 tsp ground cumin
- 0.25 tsp smoked paprika
- 3 cups baby spinach
- 0.25 cup chopped fresh cilantro
- 0.25 medium yellow onion
- 0.5 tsp salt
Steps
- 1Drain and rinse black beans. Dice pepper and onion; thaw corn if frozen.
- 2Whisk olive oil with lime juice, cumin, smoked paprika, and salt.
- 3Toss beans, corn, pepper, onion, and cilantro with dressing. Gently fold in cubed avocado.
- 4Serve over spinach. Keeps 2–3 days; add avocado just before eating if packing ahead.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
lunchvegetariansaladno-cookMexicanmeal-prephigh-fiber
