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Broccoli, Sweet Corn & Black Bean Salad with Avocado Dressing Recipe

Broccoli, Sweet Corn & Black Bean Salad with Avocado Dressing recipe


This is a fresh salad with crunchy broccoli, sweet corn, and black beans. It has a creamy avocado dressing with a hint of lime. It's a colorful dish that's perfect for lunch or a side salad at dinner. You can make it in about 30 minutes!


1 crown broccoli
1 x (15 oz) can black beans
1 cup frozen sweet corn
1 ripe avocado
1 lime
1/4 cup chopped cilantro
1/2 x (4 oz) pkg crumbled goat cheese
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon apple cider vinegar


Fill a medium saucepan about halfway with water, cover, and bring to a boil.
Wash broccoli, separate into bite-sized florets, and cut thick stems into smaller pieces.
Once water is boiling, add broccoli to saucepan and cook until bright green and tender-crisp, about 1-2 minutes. Drain and run under cold water to stop the cooking process. Set aside to drain excess water.
In a large bowl, prepare the avocado dressing by mashing the ripe avocado with a fork until smooth. Add the juice of one lime, olive oil, apple cider vinegar, salt, and pepper. Whisk until well combined.
Rinse and drain black beans and add to the bowl with the dressing.
Add frozen sweet corn to the bowl (the residual heat from the beans will thaw the corn).
Chop cilantro and add to the bowl along with the cooked broccoli.
Crumble goat cheese over the salad.
Toss everything together until the salad is well coated with the avocado dressing.
To serve, place the salad on a plate or in a bowl. Enjoy!

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