Black Bean Salad with Sweetcorn and Avocado


  • 400gr dried black beans cooked
  • 1 cup/jar of sweetcorn
  • 2 large tomatoes, diced
  • 2 cloves garlic, minced
  • 2 TBS minced fresh onion
  • 2 teaspoons salt
  • 1/4 teaspoon paprika
  • 9 TBS olive oil
  • 1 tsp lemon zest
  • 6 TBS lemon juice
  • 2 TBS honey
  • 1/2 cup chopped fresh basil, plus more for garnish
  • 2 avocados, chopped


  • Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped basil if desired. Serve at room temperature.

Edited from:

About Sarah

I'm a NutriNomad; born and bred in Bonnie Scotland, living in Sunny Greece and on a continuous journey to discover nutritious food from around the globe!
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