A refreshing and flavorful dish that combines black beans, corn, and avocado with a creamy dressing. It can be served as a dip, salad, or filling for tacos.
Ingredients
Scale:
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, rinsed and drained (or 1 ½ cups fresh corn, cooked and cooled)
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, finely chopped
1 jalapeño, seeded and minced (optional)
1 avocado, diced
1 cup cherry tomatoes, halved
1/2 cup fresh cilantro, chopped
1/2 cup Greek yogurt (or sour cream)
1/4 cup mayonnaise
Juice of 1 lime, freshly squeezed
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Instructions
In a large mixing bowl, combine the black beans, corn, red and green bell peppers, red onion, jalapeño (if using), avocado, cherry tomatoes, and cilantro. Gently toss to mix.
In a separate bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, lime juice, garlic powder, cumin, salt, and pepper until smooth.
Pour the creamy dressing over the mixed vegetables and gently fold until everything is coated.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, stir gently and adjust seasoning if necessary.
