Mexican Bean Salad

Photo: Mexican Bean Salad
This colorful salad is perfect for any occasion, and it tastes even better the next day because the salad soaks up all the flavors from the dressing!
4 Servings


  • 15 oz can black beans, drained and rinsed
  • 15 oz can corn
  • 1 red onion, finely diced
  • 1 cucumber, chopped
  • 4 radishes, quartered and sliced
  • 1 tomato, chopped
  • 1 red bell pepper, chopped
  • 3 green onions, finely sliced
  • Small bunch watercress
  • Small bunch fresh cilantro, finely chopped (optional)


  • ½ ripe avocado, mashed
  • 1 lime, juiced
  • 2 tsp coconut nectar
  • ⅓ cup avocado oil
  • Pinch of sea salt
  • 1 tsp dried cilantro (optional)
  1. In a large bowl, combine salad ingredients.
  2. In a small bowl, whisk together dressing ingredients until blended. You could also put all the ingredients in a lidded jar and shake!
  3. Pour dressing over salad and toss to mix well.
  4. Cover and chill for at least 3 hours for dressing flavors to soak into salad.