Home > Salads > Black Bean Corn Avocado Salad Black Bean Corn Avocado Salad June 6, 2024 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Black Bean Corn Avocado Salad is a flavorful mix of black beans, corn, bell pepper, and creamy avocados, all tossed in a delicious chili-lime dressing. This salad is perfect for potlucks or a quick lunch! Try some of my other favorite bean salads next: cowboy caviar, garbanzo bean salad, or this tuna-white bean salad. Best Black Bean Corn Avocado Salad Recipe As soon as the weather warms up, I crave fresh, quick dishes that don’t require the oven or stove. This Black Bean Corn Avocado Salad ticks all those boxes! Black Bean Corn Avocado Salad is perfect for summer—fresh with a tangy dressing, quick to make, and totally delicious! It’s also a total crowd-pleaser at any spring or summer gathering. It’s very versatile—great as a meal, side dish, or appetizer (as a salsa). When I want a more filling meal, I love using it to top grilled chicken, fish, or flank steak. Ingredients Only 5 simple ingredients plus a dressing to get the very best black bean corn avocado salad! Black Beans: Rinse and dry well to avoid making the salad soggy. Corn: Read more about this in the next section. Red Bell Pepper: Dice small to the same size as your other ingredients. Avocado: Adds creaminess. Add just before serving to prevent browning. Cilantro: Chop finely, if you’re not a fan of cilantro you can leave it out or add parsley or basil instead. Chili Lime Dressing: Combine all ingredients in a mason jar, shake well, and refrigerate until ready to use. Shake again before dressing the salad. Preparing The Corn For Black Bean Corn Avocado Salad, you can prepare the corn in several ways. I like to use raw corn cut straight off the cob. It’s safe to eat, crunchy, and sweet. Make sure to use the freshest sweet corn for the best flavor. If you aren’t sure about raw corn on the cob or prefer it cooked, here are some options: Grill the corn on an outdoor grill until lightly charred all over. See “quick tip” box below. Grill the corn on an indoor grill pan until lightly charred all over. QUICK TIP To grill corn: Peel back the husks and remove the silk. Rub with oil, sprinkle with salt and pepper, and place on a hot grill (400-450°F). Rotate every 3-4 minutes until charred, about 12 minutes total. This works on a grill pan too. If fresh corn isn’t in season or you don’t have access to it, I’d recommend one of the following options: Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use two cans, drained. Buy regular canned corn and roast it for a few minutes on the stovetop. Or, use frozen corn. Char it in a skillet until thawed and lightly roasted. Let corn fully cool before adding to this Black Bean Corn Avocado Salad. How To Make Black Bean Corn Avocado Salad Make the Dressing: Combine all dressing ingredients in a mason jar. Shake well and pop in the fridge until ready to use. Prepare the Salad: To a large bowl add black beans, corn, diced red bell pepper, diced avocado, and chopped cilantro. Add avocado last to prevent browning. Dress the Salad: Drizzle the dressing over the salad and toss gently. Taste and adjust seasoning if needed. Serve immediately with chips for dipping if desired. QUICK TIP Although this Black Bean Corn Avocado Salad is vegetarian, it’s actually still loaded with protein and fiber! One cup of cooked black beans contains roughly 15 grams of fiber and over 15 grams of protein. Black Bean Corn Avocado Salad Serving Suggestions As a side salad or appetizer With tortilla chips as a dip As a salad, spooned over romaine lettuce Serve in lettuce wraps Layer over cilantro–lime rice for a vegetarian option Add in 1 to 1-1/2 cups cooked diced chicken or shrimp for additional protein. Black Bean Corn Avocado Salad Tips Ripe avocados are key for this salad, adding creamy texture and great flavor. To check ripeness, gently press near the stem; if it gives, it’s ready to use! Make sure all of the ingredients are roughly the same size. Cut the veggies small so they integrate better with the beans. Plus, if you’re eating this as a dip, everything will fit better on a dipping chip! Taste the salad before serving. You might need extra salt and pepper depending on the veggies and dressing. Add more if the flavors seem flat. This salad needs good seasoning to taste its best! Adjust the spice level: For more heat, add diced jalapeño or extra cayenne. For no spice, use sweet paprika and skip the cayenne. Salad Variation Ideas Replace the diced red pepper with diced tomatoes Use lemons in place of the limes in the dressing Add chicken: dice up some grilled chicken or a hot rotisserie chicken and toss in this salad Add in 1/3-1/2 cup diced red onion Sprinkle on some cheese: you can add some queso fresco or cotija cheese STORAGE Black Bean Corn Avocado Salad Storage Without the avocado and dressing, this Black Bean Corn Avocado Salad lasts 2-3 days refrigerated in an airtight container. To keep it fresh, add dressing only to the portions that will be eaten immediately. Store any leftovers, avocado, and dressing separately, or leave out the avocado entirely. More Tasty Salad Recipes Chipotle Chicken Salad ready in 30 minutes Thai Quinoa Salad with the best peanut dressing Fresh and tasty Caprese Quinoa Salad Chickpea Salad Sandwich with fresh herbs Mango Salad filled with mangoes and berries FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Black Bean Corn Avocado Salad 5 from 4 votes - Review this recipe Black Bean Corn Avocado Salad is a flavorful mix of black beans, corn, bell pepper, and creamy avocados, all tossed in a delicious chili-lime dressing. This salad is perfect for potlucks or a quick lunch! SAVE TO RECIPE BOX Print Recipe Black Bean Corn Avocado Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Black Bean Corn Avocado Salad is a flavorful mix of black beans, corn, bell pepper, and creamy avocados, all tossed in a delicious chili-lime dressing. This salad is perfect for potlucks or a quick lunch! Course Salad Cuisine Mexican Keyword Black Bean Corn Avocado Salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 545kcal Author Chelsea Lords Cost $8.52 IngredientsDressing▢ 1 tablespoon finely minced shallot▢ 1 teaspoon minced garlic▢ 2-3 large juicy limes (3/4 tsp zest; 3 tbsp juice)▢ 1/2 teaspoon dijon mustard▢ 1/4 cup + 2 tablespoons olive oil▢ 3/4 teaspoon EACH: ground cumin, paprika▢ 2 teaspoons honey▢ 1/16 teaspoon ground cayenne pepper, optional▢ Salt & pepperSalad▢ 2 cans (15.25 oz EACH) black beans, drained & rinsed▢ 2 cups fresh or frozen corn (~3 ears)▢ 1 heaping cup diced red bell pepper (1 pepper)▢ 2 cups diced avocado (2 large Hass avocados)▢ 1/3 cup lightly packed, finely chopped cilantro (1/2 bunch)▢ Optional: chips for dipping!US - Metric USMetric InstructionsDRESSING: Combine all dressing ingredients in a wide-mouth mason jar. Season to taste (I add 1 tsp salt and 1/4 tsp pepper). Shake vigorously to mix, using a spoon if needed to mix in the honey. Pop in fridge until ready to use; shaking again before dressing the salad.SALAD: Thoroughly drain & rinse the black beans, then dry with a paper towel or salad spinner. Add to a large bowl with corn (Note 1), diced red pepper, diced avocado, and cilantro. Toss gently and drizzle with dressing (see Step 3 before adding). Toss again, taste, and adjust salt/pepper as needed. Serve with chips if desired. STORAGE: This salad is best enjoyed within 3-4 hours to prevent avocado browning and dressing breakdown. Without avocado and dressing, it lasts 2-3 days refrigerated in an airtight container. Add dressing only to the portions you'll eat immediately, and store leftovers, avocado, and dressing separately. Alternatively, leave out the avocado. Video Recipe Notes Note 1: There are several ways to prepare the corn for this salad. If using fresh, sweet corn, you can enjoy it raw—cut right off the cob for a crunchy, sweet flavor. Alternatively, you can grill it. For grilling, peel back the husks, remove the silk, then rub the corn with oil and season with salt and pepper. Grill at 400-450°F, rotating every 3-4 minutes until lightly charred, about 12 minutes. If fresh corn isn't available, consider these options: Use two cans of pre-roasted corn, drained & dried. Char frozen corn in a skillet until thawed and lightly roasted (see this recipe for more details). Let the corn cool fully before adding it to the salad. Nutrition FactsServing: 1serving | Calories: 545kcal | Carbohydrates: 70.6g | Protein: 17.5g | Fat: 26.3g | Sodium: 853mg | Fiber: 22.1g | Sugar: 12g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This is delicious! I added grilled chicken for an entree, this is going in the rotation for this summer ! Reply
