Flavorful and super HEALTHY Black Bean Corn Avocado Salad with homemade tortilla chips and refreshing Lime Cumin dressing is perfect for potlucks, parties and celebrating Cinco De Mayo. This salad is loaded with nutrients, ALL NATURAL and so easy to make.
You know what Football madness means? Yeah… lot’s of beer, finger food and cheering. That’s exactly what’s going on here in Europe right now – Euro 2016 has started, and with it, a football madness. In my house watching football is mandatory during this Football season. Friends, family, we all come together, we watch the game and we cheer.
If you love football, or any other game – then you know that where’s football, there’s beer, and where’s beer, there has to be snacks. Watching the game without finger foods are like donuts without a glaze. This year, instead of serving my guest unhealthy store-bought snacks I decided to go with somewhat healthier snack – a Mexican-inspired Black Bean Corn Avocado Salad with Lime Cumin Dressing, served with homemade tortilla chips. Sounds good, right?
Today I share with you the recipe for this tasty, wholesome salad made from all HEALTHY – WHOLE FOODS ingredients that is just ideal for a big gatherings, potlucks and parties… Cinco De Mayo celebration!
For making this salad I used black beans, sweet corn, red onion, cherry tomatoes, parsley and avocado. FRESH foods with lots of nutrients. I used canned black beans and sweetcorn so this salad is set in no time. All you need to do is rinse beans and corn, slice onion and tomatoes, chop parsley and avocado. Toss everything together in a bowl, pour dressing and serve. Easy !
When is properly cooled, this salad is very refreshing and therefore ideal for warmer weather. Although salad looks very light, actually it’s very nutritious. Black beans and avocado are full of fibers, proteins, and healthy fats. So this salad will quickly satisfy even the hungriest guest.
Salad dressing is very simple. I used fresh lime juice and extra virgin olive oil. I also added cumin and lime zest. Cumin gave the salad wonderful distinctive taste, while freshly grated lime zest gave irresistible fragrance. Lime juice paired nicely with a mild red onion and enhanced the overall salad freshness.
This Black Bean Corn Avocado Salad is best to serve with chips made of corn tortillas. You can make corn tortillas at home, but if you are expecting a large group of guest, then I suggest you just buy corn tortillas in store. I ONCE prepared homemade tortillas for my 10+ guest… happened once and never again. I spent half day in the kitchen. Not so exciting.
So if you expecting a large group of family or friends, just got to the store and buy corn tortillas and then make tortilla chips at home.
Making tortilla chips out of tortillas is easy. Just slice tortillas into equal pieces, sprinkle them with favorite spice mix, spread on parchment paper and bake in the oven for few minutes. If you like your chips to be hot and spicy, use spices like chili peppers and cayenne pepper. For kids friendly and tummy sensitive version use just salt, and maybe a bit of sweet red paper.
Keep Black Bean Corn Avocado Salad covered and refrigerated until serving. For larger group of guest just double/triple the ingredients and enjoy cheering for your favorite team.
Black bean, corn and avocado salad with tortilla chips
Black Bean Corn and Avocado Salad served with homemade tortilla chips is ideal for big gatherings. Seasoned with lime and cumin dressing, it's refreshing, delicious and flavorful. Perfect spring and summer salad.
- 1 cup canned black beans rinsed and drained
- 1 cup canned sweet corn rinsed and drained
- 1/2 red onion finely diced
- parsley chopped
- 8-10 cherry tomatoes halved
- 1 avocado diced
For tortilla chips
- 4 medium sized corn tortillas
- Himalayan salt
- optional: ground chili peppers
In a small bowl add all dressing ingredients and whisk to combine. Taste dressing and make tweaks according to taste preferences. Set aside.
In a large bowl put black beans, corn, diced onion and avocado, tomatoes and parsley. Stir well.
Pour dressing over the salad. Cover and let sit in the refrigerator for 1 hour.
Serve cooled with corn tortilla chips.
For tortilla chips
Preheat oven to 356F (180C).
Slice corn tortillas to even pieces. Place on parchment paper. Sprinkle with salt and/or with hot spices.
Bake for 5-7 minutes, until golden and crunchy.
These are my recommendation for this recipe: