15-Minute Bean, Corn, and Avocado Salad (Mexican-Style)

This Mexican-inspired vegetarian bean salad recipe is made with tomatoes, corn, red onions, red kidney beans, corn, and avocado, marinated in a tangy and delicious dressing. Colourful, healthy and so easy to make, this will be your new favourite way to prepare bean salad! {Vegetarian & Gluten-free}

Why This Salad is a Nutritional Powerhouse

• Healthy Fat Focus: Avocado offers a healthy dose of monounsaturated fats, vital for heart health and cell function.

• Vitamin and Mineral Medley: This salad is loaded with vitamins and minerals, including folate, potassium, vitamin C, and magnesium, supporting overall health and well-being.

• Fibre Fiesta: Beans and corn are all excellent sources of fibre, promoting gut health and keeping you feeling fuller for longer.

• Protein Punch: Beans are a complete protein source, providing essential amino acids for building and repairing tissues.

• Budget-friendly: Uses affordable, readily available ingredients.

• Quick and easy: Takes minimal preparation time, making it ideal for busy weeknights.

BEAN, CORN AND AVOCADO SALAD RECIPE

Serves 2

INGREDIENTS:

1 cup Red Kidney Beans (canned, or cooked)
1 cup corn (canned, or boiled)
1 small ripe avocado, diced
1 Tomato (medium, diced)
1/2 red onion, thinly sliced
1 Red Bell Pepper (chopped)
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon chilli powder (optional)
Salt and black pepper to taste

DIRECTIONS:

1. In a large bowl, combine the kidney beans, corn, avocado, tomato, red onion, red bell pepper and cilantro.

2. To make the dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, salt, black pepper and chilli powder.

3. Drizzle the dressing over the bean and corn mixture and toss to combine.

4. Marinate in the refrigerator for at least 30 minutes or until ready to serve.

TIPS AND FAQS

• If you plan on making this bean salad for meal prep, I recommend waiting to add the fresh avocado until right before eating, only because avocado can turn brown too quickly.

• If you don’t love red kidney beans, feel free to substitute them for another kind. Black beans, pinto, garbanzo or even white beans would work great too!

• For a protein boost, add crumbled tofu, tempeh, tuna, chicken or paneer.

• For added crunch, sprinkle with toasted nuts or seeds.

Did you try this recipe?

I hope you love this 15-minute Bean, Corn and Avocado Salad! If you make it sure to leave a comment below, mention @detoxpri or tag #detoxpri so I know how you liked it. I can’t wait to see your creations!

Want to learn more about healthy eating and creating a positive mindset around food and exercise? Check out Detoxpri Plans, my nutrition program with healthy eating tips and body transformation.