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Arizona Salad

No-CookVegetable
Time :25 minutes
Yield :6 servings
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The Scoop

If you’re currently trying to romanticize your life but your bank account says no, this aesthetic Arizona salad is the ultimate budget-friendly vibe.
OK, we all want to be that person who naturally craves a salad, but most of them just taste like crunchy water.
This one actually hits different!
It is packed with juicy tomatoes, crispy red bell pepper, sweet corn, creamy avocado, and black beans, all tossed in a garlicky, lime-infused dressing with just enough lowkey spice to keep things interesting.
It’s giving main-character energy, takes zero cooking skills, and requires absolutely no stove time, perfect for when you just want a quick, “extra” meal that feels healthy but actually tastes amazing!
Hack it:
Make it extra filling: Add grilled chicken, shrimp, or cooked quinoa to turn this salad into a complete meal.
No fresh corn? Use canned corn or quickly char frozen corn in a hot skillet for that sweet, roasted flavor.
Give the avocado extra time: Toss the diced avocado with a little lime juice before adding it to the salad to help keep it fresh-looking longer.
Make it meal-prep friendly: Keep the dressing separate and add the avocado just before serving so everything stays crisp and fresh.
Leftovers: 
Taco Tuesday upgrade: Spoon any leftovers into tortillas with shredded cheese and a dollop of sour cream for easy veggie-packed tacos.
Crunchy topping: Use it as a colorful topping for nachos, baked potatoes, or tostadas.
Quick salsa: Chop everything a little smaller and serve it with tortilla chips as a fresh chunky salsa.
 

Ingredients

For the dressing:

  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground cayenne pepper

For the salad:

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 1/2 cups frozen corn, thawed
  • 1 avocado, peeled and pitted, diced
  • 1 red bell pepper, chopped
  • 2 tomatoes, chopped
  • 6 green onions, thinly sliced
  • 1/2 cup cilantro, chopped

Directions

  • In a small jar, add the olive oil, the lime juice, the garlic, the salt, and the cayenne pepper.
  • Close the jar's lid tightly and shake it until the dressing is well-combined.
  • In a large salad bowl, combine the beans, the corn, the avocado, the bell pepper, the tomatoes, the green onions, and the cilantro.
  • Pour the dressing over the salad and toss to coat.
  • Serve.
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