A vibrant, no-cook Mexican-inspired salad that's ready in 15 minutes. Black beans, sweet corn, creamy avocado, red onion, and cilantro tossed in a zesty lime vinaigrette. High in fiber, naturally vegan, and packed with flavour.
Drain and rinse the black beans. Drain corn if canned.
Dice the red bell pepper and finely chop the red onion. Chop the cilantro.
Halve, pit, and dice the avocados. To prevent browning, do this last or toss immediately with lime juice.
In a large bowl, combine black beans, corn, bell pepper, red onion, and cilantro.
Squeeze lime juice over the salad, drizzle with olive oil, and season with cumin, chili flakes, and salt. Toss gently.
Add avocado last and fold in carefully. Taste and adjust seasoning. Serve immediately or refrigerate up to 2h (add avocado just before serving).
Carbs come from black beans (GI ~30) and corn (GI ~52). Black beans have an exceptionally low glycemic index — blood sugar rise is gradual. Use your usual dosing method agreed with your care team and log this meal in your journal to track your post-meal pattern.
