Black Bean Corn Avocado Salad

Black Bean Corn Avocado Salad combines black beans, corn, bell pepper, and creamy avocado, all tossed in a zesty chili-lime dressing. It’s a perfect dish for potlucks or a quick lunch!

Prep Time30

Total Time30

Course: Salad

Cuisine: Mexican

Keyword: Black Bean Corn Avocado Salad

Servings: servings

Cost: $8.52

Equipment

Wide-mouth jar or other sealable container

Ingredients

Dressing

1 tablespoon finely minced shallot
1 teaspoon minced garlic
2 to 3 large limes
1/2 teaspoon Dijon-style mustard
1/4 cup + 2 tablespoons olive oil
3/4 teaspoon ground cumin
3/4 teaspoon paprika
2 teaspoons honey
1/16 teaspoon ground cayenne pepper optional
Salt and pepper

Salad

2 (15.25-ounce) cans black beans
2 cups fresh corn or frozen corn, 3 ears
1 heaping cup diced red bell pepper 1 pepper
2 cups diced avocado diced, 2 large Hass avocados
1/3 cup lightly packed, finely chopped cilantro 1/2 bunch
Chips for dipping, optional

US - Metric

Instructions

Zest and juice limes to get 3/4 teaspoon zest and 3 tablespoons juice. Combine lime zest and juice with all dressing ingredients in a wide-mouth mason jar. Season to taste (I add 1 teaspoon salt and 1/4 teaspoon 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.
Thoroughly drain and rinse black beans, then dry with paper towel or salad spinner. Add to a large bowl with corn (see note 1), diced red pepper, diced avocado, and cilantro. Toss gently and drizzle with dressing (only add to what you will eat immediately). Toss again, taste, and adjust salt/pepper as needed. Serve with chips if desired.

Video

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 husks, remove silk, then rub 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 and 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.

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.

Nutrition