black bean corn avocado salad recipe

Written ByJenny Smyth Posted on
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The Best black bean corn avocado salad recipe

I first discovered this black bean corn avocado salad recipe on a trip to Mexico. It was love at first bite – the combination of creamy avocado, sweet corn, and earthy black beans was absolute perfection.

Since then, I’ve made it for my family countless times, and it’s always a hit. We love it for a quick and easy dinner, but it’s also perfect for potlucks and gatherings.

The best part? It’s incredibly healthy, with protein-rich black beans, fiber-packed avocado, and vitamin C-rich corn.

Plus, it’s ridiculously easy to make – just toss all the ingredients in a bowl and serve. My kids devour it in seconds, and I appreciate the peace of mind that comes with serving them a nutritious meal.

One of my favorite things about this recipe is that you can customize it to your heart’s content – add some diced onions or bell peppers for extra flavor, or use different types of beans or cheese for a unique twist. The possibilities are endless!

My family and I have made this recipe so many times that we’ve lost count – but every time we take a bite, we’re reminded why it’s a staple in our household.

Black Bean Corn Avocado Salad

4.6 from 1699 votes

A refreshing and flavorful salad featuring black beans, sweet corn, creamy avocado, and a zesty lime dressing. Perfect for a light lunch or side dish.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Salad Ingredients

1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn, thawed
2 ripe avocados, diced
1 red bell pepper, diced
1 small red onion, finely chopped
1 jalapeño, seeded and finely chopped

Dressing Ingredients

Juice of 2 limes
2 tbsp olive oil
1 tsp ground cumin
1 tsp honey
Salt and pepper to taste

👨‍🍳Directions

1In a large bowl, combine the black beans, corn, diced avocados, red bell pepper, red onion, and jalapeño.
2Mix well to ensure all ingredients are evenly distributed.
3In a separate small bowl, whisk together the lime juice, olive oil, cumin, honey, salt, and pepper until the mixture is smooth and well combined.
4Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
5Be careful not to mash the avocados, just fold the dressing in until the salad is well dressed
6Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to allow the flavors to meld together.
7This step is crucial to ensure the salad has a balanced and harmonious taste.
8Serve the salad chilled, garnished with additional chopped cilantro or a squeeze of fresh lime juice.
9The salad should be vibrant with colorful ingredients and a tangy, slightly sweet flavor.

🔧Equipment

Large bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 2.5g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 45g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 12g

📝Notes

Tips: For added flavor, you can mix in some chopped cilantro or diced tomatoes. To make it a complete meal, serve with grilled chicken or fish.

Watch Video Of How Black Bean Corn Avocado Salad Works

This black bean corn avocado salad is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a show-stopping side dish for your next gathering.

And with its many health benefits and versatility in terms of customization, you’ll be making this recipe again and again.

In fact, I’m already planning my next batch of salads!

❓ Frequently Asked Questions About Black Bean Corn Avocado Salad

Q: What type of beans should I use in this recipe?

You can use either black beans or pinto beans in this recipe – both will give you delicious results!

Q: Can I add other vegetables to the salad?

Absolutely! Some options include diced bell peppers, chopped onions, or sliced jalapeños.

Q: How do I prevent the avocado from browning?

To prevent browning, simply squeeze some fresh lime juice over the avocado after you’ve added it to the salad.

Q: Can I make this recipe ahead of time?

Yes! You can prepare all the ingredients up to a day in advance and store them in separate containers until ready to assemble the salad.

Q: What if I don’t have any fresh corn on hand?

No worries! You can use frozen corn instead – just thaw it first before adding it to the salad.

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