This Corn Black Bean and Avocado Salad is a nice addition to any meal and a simple way to get in tons of veggies!
Yes, we are in full swing of pumpkin spiced everything and soups and stews galore. BUT we still need to try to fit in vegetables and fiber as best we can. And what better way to do that than with a bright and cheery looking salad?!
I don’t know about you but I’m already dreaming of summer time again. It’s a dreary raining day here in Michigan (quite typical for the end of September unfortunately), so why not brighten things up a bit? This salad fits the “30 minute or less” mantra I’m focused on lately. It takes 10 minutes of hands-on work at the most, then just needs to be chilled for 30 minutes and you’re done!
I served this salad with one of my favorite beef slow cooker meals – these Shredded Barbecue Beef Sliders. We absolutely loved this combo so much that I made it twice within a two week period.
Corn has been given a bad rap at times because it’s one of the vegetables that contain a decent amount of carbohydrates. Everyone can enjoy corn however, even those individuals with diabetes, just in moderation. A serving of corn is about 1/2 cup, and contains fiber and is a good source of vitamin A and potassium. And along with corn, black beans and tomatoes are also good sources of fiber.
This Corn Black Bean and Avocado Salad post first appeared on Chocolate Slopes.