Are you ready to tantalize your taste buds with a burst of vibrant flavors? Our Tex Mex Salad with Creamy Lime Dressing is not just a dish; it's a fiesta in a bowl! Packed with nutritious ingredients like black beans, corn, and creamy avocado, this salad is the perfect blend of freshness and zest. In just 15 minutes, you can whip up a colorful meal that’s as delightful to the eyes as it is to the palate. Whether you're looking for a quick lunch or a side dish for your next gathering, this recipe will have everyone coming back for seconds. Dive into the recipe below and discover how easy it is to create a dish that’s sure to impress!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1/4 cup sour cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by rinsing the black beans thoroughly and draining completely. If using frozen corn, thaw at room temperature.
- Dice the red bell pepper into small, uniform cubes approximately 1/4 inch in size to ensure even distribution throughout the salad.
- Cut the avocado in half, remove the pit, and dice into similar-sized cubes as the bell pepper. To prevent browning, toss the avocado with a little lime juice.
- Finely chop the red onion and cilantro, keeping them separate to maintain distinct flavor profiles.
- In a large mixing bowl, combine the rinsed black beans, corn, diced red bell pepper, avocado, red onion, and chopped cilantro.
- For the creamy lime dressing, whisk together sour cream, remaining lime juice, olive oil, salt, and pepper in a small bowl until smooth and well combined.
- Pour the dressing over the salad ingredients and gently toss to ensure even coating without mashing the avocado.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately at room temperature or slightly chilled for optimal freshness and flavor.
Tips
- Ingredient Prep: To save time, prepare all your ingredients ahead of time. Rinse and drain the black beans, and if using frozen corn, let it thaw while you chop the veggies.
- Uniform Cutting: When dicing the red bell pepper and avocado, aim for uniform cubes (about 1/4 inch) for a more visually appealing salad and even flavor distribution.
- Prevent Browning: Toss the diced avocado with a bit of lime juice immediately after cutting to prevent it from browning, keeping your salad looking fresh.
- Mixing the Dressing: For the creamy lime dressing, whisk the sour cream, lime juice, olive oil, salt, and pepper until smooth. This will ensure that the dressing is creamy and well-combined.
- Gentle Tossing: When mixing the salad with the dressing, be gentle to avoid mashing the avocado. A light toss will keep the ingredients intact and maintain the salad's texture.
- Taste Test: Always taste your salad before serving! Adjust the seasoning with additional salt and pepper as needed to suit your palate.
- Serving Suggestions: This salad is best served fresh but can be made ahead of time. If preparing in advance, store the dressing separately and combine just before serving to maintain freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 10mg
