Easy Corn Black Bean and Avocado Salad

This fresh and vibrant Easy Corn Black Bean and Avocado Salad combines sweet summer corn, tender black beans, and creamy avocado tossed in a light lime-vinegar dressing. It is a quick, healthy, and high-fiber meatless side dish or light lunch option that comes together effortlessly in minutes.

Here in Ohio, we have been getting corn grown in Georgia shipped up...and let me tell you, it has been just spectacular!  Sweet and tender.  I have been eating mine just naked....no butter, no seasonings, no salt....and enjoying every bite.  

Corn on the cob is certainly a right of passage for summer ( and so is watermelon!)  It really wouldn't be summer without them!  But when the stores give you a price for 10 or a dozen ears of corn and you have a family of 4, there is bound to be a few ears left over. 

That's when I turn to this EASY Corn, Black Bean and Avocado Salad.

This salad is easy and tasty. You can use frozen corn in place of fresh...but the fresh sweet corn gives it such a great flavor and texture. 

The inspiration for this recipe comes from Whole Foods Recipes. 

I used jarred pickled jalapenos in here, simply because I didn't have fresh jalapeno on hand, but when I make it again, I will be sure to use a fresh, seeded and chopped jalapeno pepper instead of the jarred kind. 

If you aren't a fan of cilantro ( yes, I know, you either love the stuff like me or you hate it! ) you can sub plain chopped parsley.

Since this recipe only uses a half of an avocado, it's a great recipe to use up the rest of an avocado from another recipe or avocado toast! 

You could also substitute any other type of canned beans you like; garbanzo (chickpea), white beans, or kidney beans.

The recipe as written, gives a generous serving size of approximately one cup.  

I had this salad with two poached eggs on top for lunch yesterday....and it was delicious and filling!  

Serving Suggestions

This versatile corn and black bean salad works beautifully in many different ways:

As a Side Dish: Serve alongside grilled meats, fish tacos, enchiladas, quesadillas, or fajitas for a complete Mexican-inspired meal.

As a Dip: Serve with tortilla chips as a fresh alternative to salsa or guacamole at parties and gatherings.

In a Bowl: Use as a topping for burrito bowls, taco salads, or grain bowls with rice or quinoa.

With Breakfast: Pair with scrambled eggs, breakfast burritos, or huevos rancheros for a protein-packed morning meal.

On Tacos: Use as a fresh topping for fish tacos, chicken tacos, or vegetarian tacos.

Storage and Make-Ahead Instructions

This corn salad is perfect for meal prep and potlucks because it actually improves with time.

Refrigerator Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. If making ahead, wait to add the avocado until just before serving to prevent browning and maintain the best texture.

Freezing: This salad is not recommended for freezing due to the avocado and fresh vegetables, which become mushy when thawed.

Make-Ahead Tips: Prepare all the vegetables and dressing separately up to 24 hours in advance. Combine everything 1 to 2 hours before serving for the freshest taste and texture.

Frequently Asked Questions

Can I use canned corn for this recipe?

Yes, canned corn works perfectly. Just make sure to drain and rinse it well before using. Fresh or frozen corn will give you better texture and flavor, but canned is a convenient option.

How do I keep the avocado from turning brown?

The lime juice in the dressing helps slow browning. For best results, add diced avocado right before serving. You can also press plastic wrap directly onto the surface of the salad to minimize air exposure.

Is this salad gluten-free?

Yes, this corn black bean avocado salad is naturally gluten-free. Just verify that any packaged ingredients like canned beans don't contain gluten-containing additives.

What can I serve with this salad?

This pairs beautifully with grilled chicken, carne asada, fish tacos, enchiladas, fajitas, or simply with tortilla chips as a healthy appetizer.

corn black bean salad, black bean avocado salad, corn black bean avocado salad, corn black bean salsa

side dish, vegetable

American

Yield: 6

Author: Renee Paj

Easy Corn Black Bean and Avocado Salad

Prep time: 10 MinTotal time: 10 Min

This fresh and vibrant Easy Corn Black Bean and Avocado Salad combines sweet summer corn, tender black beans, and creamy avocado tossed in a light lime-vinegar dressing. It is a quick, healthy, and high-fiber meatless side dish or light lunch option that comes together effortlessly in minutes.

Ingredients

• 3 - medium sized ears of fresh sweet corn, cooked with kernels cut off or about 2 cups frozen corn, defrosted
• 1 - 15.5 oz. can of black beans, rinsed and drained
• 1/2 cup red onion, chopped
• 1 medium red or orange bell pepper, seeded and chopped
• chopped fresh jalapeno pepper, to taste ( you can also used jarred pickled jalapeno in place of fresh)
• 3 scallion, white and light green parts only, chopped
• 1 TBSP olive oil
• 2 TBSP white vinegar
• 1 TBSP fresh lime juice
• pinch of sugar
• salt and pepper, to taste
• 1/2 avocado, chopped
• 1/3 cup chopped fresh cilantro OR fresh parsley

Instructions

1. Combine corn, black beans, red onion, bell pepper, jalapeno, and scallions in large bowl. In a small bowl, whisk together olive oil, vinegar, lime juice, sugar and salt and pepper.
2. Pour dressing over the corn mixture and gently stir to combine. Cover and refrigerate for about an hour to let flavors mingle.
3. Before serving, add avocado and cilantro. Stir well. Enjoy!

Nutrition Facts

Calories

142

Fat (grams)

6 g

Sat. Fat (grams)

1 g

Carbs (grams)

21 g

Fiber (grams)

6 g

Net carbs

15 g

Sugar (grams)

5 g

Protein (grams)

5 g

Sodium (milligrams)

194 mg

Cholesterol (grams)

0 mg

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2011/06/corn-black-bean-and-avocado-salad.html

Copyright © 2011 Renee's Kitchen Adventures

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