This Mexican salad with cilantro lime dressing makes a great side for BBQs and it's also perfect for lunch. The recipe couldn't be much easier and it's packed with nutrients. Easy, healthy, and delicious at the same time!
Rinse and drain the black beans and the corn. Cut the cherry tomatoes into halves and the avocado and the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion.
Combine all ingredients in a large bowl.
Make the dressing: Combine all ingredients in a small bowl and stir until combined.
Pour the dressing over the vegetables and beans and stir well. Enjoy!
Notes
I usually use frozen or canned corn for my salad because it's super quick. But it's even better with fresh corn if it's available!
I like using red onion because it adds some nice color to the salad. But it works just as well with a white onion. Or you could also use green onions if you want.
Stored in an airtight container in the fridge, this salad will last up to 3 days if you don't add the avocado right away. Unfortunately, the avocado will go bad pretty quickly. But don't worry, if you bring it to a picnic or potluck, there will most likely be no leftovers!