Ingredients

Scale

(Serves 6)

Salad base:

2 (15 oz) cans no-salt-added black beans, rinsed & drained (you love low-sodium!)
1½ cups frozen or fresh corn kernels (thawed if frozen—you love summer produce!)
1½ cups cherry tomatoes, halved
1 red bell pepper, diced
½ cup red onion, finely diced (soak in cold water 10 min to mellow bite)
1 avocado, diced
¼ cup fresh cilantro, chopped

Lime-cilantro dressing:

3 tbsp fresh lime juice (you love citrus!)
2 tbsp extra-virgin olive oil
1 tsp ground cumin
½ tsp garlic powder
½ tsp chili powder
Salt & black pepper to taste (use reduced-sodium—you love low-sodium!)
Optional: 1 tsp sugar-free honey (monk fruit blend—you love blood sugar friendly!)

Instructions

1. Prep salad:

In a large bowl, combine black beans, corn, tomatoes, bell pepper, drained red onion, avocado, and cilantro.

2. Make dressing:

Whisk lime juice, olive oil, cumin, garlic powder, chili powder, salt, pepper, and optional sweetener until smooth.

3. Toss & serve:

Pour dressing over salad; gently toss. Serve immediately or chill 15 minutes.

💡 Pro Tips for Perfection:
✅ Rinse canned beans well—removes excess sodium and starch.
✅ Add avocado last—prevents browning and mushiness.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added beans + skip added salt
→ Boost umami with extra cumin and lime zest
✅ Blood sugar friendly (you love this!):
→ Optional sweetener = zero glycemic impact
→ Net carbs: 18g per serving
✅ Low-carb/keto option (you love this!):
→ Reduce beans to 1 can; double bell pepper and cucumber
→ Net carbs drop to 10g/serving
✅ Make ahead:
→ Prep base (without avocado/dressing) 4 hours ahead
→ Add avocado and dressing just before serving

Storage & Serving Ideas

→ Best served fresh | Fridge life: 3 days (avocado may brown)
→ Serving ideas:
→ As a side for grilled chicken or fish
→ In lettuce wraps for a light lunch
→ With baked tortilla chips for scooping

Prep Time & Nutrition (per serving):