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A quick and easy summer salad to bring to all your cookouts this season!
Makes 12
Ingredients
- 3 large limes (juice only)
- 4 tablespoons olive oil
- 1 teaspoon Taco seasoning (I used a homemade mix)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 (15oz) can kidney beans ( rinsed and drained)
- 1 (15oz) can black beans ( rinsed and drained)
- 1 (8oz) can corn kernels ( rinsed and drained)
- 1 avocado (peeled, pitted and diced)
- 2 tomatoes (chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 6 green onions (thinly sliced)
- 1/2 cup chopped fresh cilantro (optional)
Instructions
- Combine lime juice, olive oil and seasoning in large salad bowl.
- Add remaining ingredients and toss well. Serve cold.
Tips
- if you need to be gluten free, please make sure all your ingredients are labeled as such (especially the spice mix!)
- the salad keeps well in the fridge for up to a day, but I suggest adding the avocado right before serving
Trim Healthy Mama Tips
This is a salad packed with fresh ingredients that I LOVE to serve to my kids (and my nursing self ?) on a hot summer day. It’s definitely a crossover with all of those beans combined with the avocado (THM XO). It’s something you can reach for if you want to bring a healthy option to a cookout, but don’t want to dodge comments about overly diet-y food, ahem. Here are a few ideas to change it up:- skip the corn if you’re in downsizing mode
- to turn it into a THM E dish, reduce the oil to 1 tablespoon (use more lime juice instead!) and skip the avocado
Recipe video
Even if we can’t have big summer gathering this year, you can still enjoy this salad at home. Try making a half batch if you have a small family (just use 1 can black beans, a small avocado and either small peppers or just one color to avoid this half-used ingredients!).
This is a great salad to serve with grilled chicken or fish, and it’s so great for Cinco de Mayo. Enjoy!
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