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    Home » Salads

    Black bean corn avocado salad

    Published: Aug 10, 2020 · Modified: Mar 26, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Black bean corn avocado salad. Bowl of salad.

    Black bean corn avocado salad is a summery side dish that’s great for cookouts.

    It’s made with pantry staples and in-season ingredients. (And when corn isn’t in season, canned or frozen works too!)

    Tossed with a garlicky lime dressing, it has lots of bright flavors and crisp textures.

    Serve it as a side dish with a grilled veggie burger, fajitas, or tacos. Or use it like a black bean salsa with tortilla chips. Vegan and gluten free.

    Overhead hand dipping chip into bowl of black bean corn avocado salad.

    Would you look at all of that bright, beautiful color?

    When produce is in season, you’ve got to just step out of its way, and let it work its magic.

    This salad recipe is a terrific example of that.

    All of the flavors in this black bean corn avocado salad are beautifully in balance.

    • The beans and corn have satiating protein.
    • Corn and red bell pepper adds sweetness.
    • Cilantro and lime juice adds brightness.
    • Garlic adds fragrant bite.
    • Avocado gives it that creamy, fatty quality that makes you want to dig in bite after bite.

    It’s the perfect salad or side dish for vegan potlucks, cookouts, and picnics in the yard.

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Make it your own
    • Serving ideas
    • Can this be made ahead of time?
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for corn black bean avocado salad.

    Black beans: One (15-ounce) can of black beans is convenient. Just drain & rinse. Or if you prefer to use homemade, use 1 ½ cups of cooked black beans.

    Corn: When corn on the cob is in season, the fresh stuff works beautifully here. Simply cut the corn kernels off the cob into a mixing bowl.

    Depending on the size of the corn, you’ll need one or two ears.

    If corn isn’t in season or you’d just prefer to simplify, you can use either frozen or canned corn.

    If you’re using frozen corn, be sure to thaw it first. If you’re using canned corn, remember to drain it before using.

    Bell pepper: Red, orange, or yellow peppers have the sweetest flavor. Plus, the bright color is very inviting in the salad.

    Avocado: It’s best if the avocado keeps its shape somewhat & holds up to the dressing. So use an avocado that isn’t overly ripe.

    Cilantro: It adds herbaceousness and bright flavor. Choose cilantro that is bright green, not wilty, and without any black spots.

    I recommend using kitchen shears on cilantro. They keep it from getting overly wet or smashed in the chopping process.

    Garlic: I recommend using a Microplane Zester for the garlic in the dressing. It gets the garlic really small, almost like a paste.

    That means the garlic is able to easily cover everything evenly. And it means you won’t be left with any surprising chunks of raw garlic.

    If you don’t have a Microplane, just be sure to mince the garlic as small as you can.

    Raw garlic can be replaced with ⅛ teaspoon of garlic powder.

    Extra virgin olive oil: This is a flavor carrier for the dressing. And the fat balances the tartness of the lime juice.

    Lime juice: Freshly squeezed lime juice has the best flavor.

    Salt: A pinch of salt brings it all together.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Put the following into a large mixing bowl:

    • Black beans
    • Corn
    • Red, orange, or yellow bell pepper
    • Avocado
    • Cilantro

    In a small separate bowl, whisk together the following:

    • Extra virgin olive oil
    • Lime juice
    • Garlic
    • A generous pinch of salt

    Pour the lime dressing over the black bean salad.

    Gently combine with a spoon, until everything is evenly coated.

    Add more salt, to taste. Garnish with additional cilantro and lime wedges.

    Then guests can add an extra squeeze of lime to their salads, if they like.

    Hand dipping chip into black bean salad with avocado and corn.

    Make it your own

    Make this salad your own by adjusting the ingredients.

    • Add a Tablespoon or two of red onion or green onions for more bite
    • Add a Tablespoon of diced fresh or jarred jalapeño peppers for heat
    • Add a half cup of halved cherry tomatoes for sweetness
    • Add ¼ to ½ teaspoon cumin to lean into the Southwestern flair

    If you add a lot of extra ingredients, add an additional squeeze lime, extra drizzle of EVOO, and another pinch of salt to compensate.

    Serving ideas

    This flavorful dish can be eaten as a salad at a potluck or picnic along with a veggie burger or vegetable sandwich.

    Or you can serve it with tortilla chips, and use it as an appetizer like salsa!

    Here are other dishes that would work well with it:

    • Veggie fajitas
    • Raw tacos
    • Jackfruit carnitas tacos
    • Tempeh tacos
    • Vegan fish tacos
    • Roasted cauliflower steaks with chimichurri
    • Vegan burritos with seitan chorizo & tots

    Can this be made ahead of time?

    Because this salad contains avocado, it’s best made just before serving. The avocado is going to be at its greenest and firmest then.

    However, the salad does contain lime juice, which helps against browning and oxidizing.

    So if necessary, the salad can be made 3 to 4 hours ahead of time.

    If you want to make the dish a couple days ahead of time, I recommend chopping everything, except for the avocado and cilantro. (Chopped cilantro browns over time.)

    Store all of the other elements in their own separate containers.

    Then when you’re ready to eat, add chopped cilantro, diced avocado, and the other ingredients to a mixing bowl. Toss with the lime dressing.

    Close-up salad with corn, avocado, bell pepper, and black beans.

    📖 Recipe

    Bowl of black bean corn avocado salad with tortilla chips and red napkin.

    Black bean corn avocado salad

    Author: Cadry Nelson
    5 from 8 votes
    Black beans, corn, bell pepper, and avocado come together in one zippy summer salad. It's a delicious addition to a picnic or potluck. Serve it on its own or with tortilla chips for dipping.
    Print Pin Rate
    Prep Time: 14 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 15 minutes minutes
    Servings: 4 people
    Course: Side Dish
    Cuisine: American, Vegan
    Keyword: bean salad, gluten free
    Prevent your screen from going dark

    Ingredients

    • 1 can (15 ounce) black beans drained and rinsed (1 ½ cups)
    • 1 cup corn
    • ½ cup bell pepper red or orange, chopped small
    • 1 avocado diced
    • 2 Tablespoons cilantro chopped plus extra for garnish
    • 1 Tablespoon extra virgin olive oil
    • 2 teaspoons lime juice plus extra lime wedges for garnish
    • 1 clove garlic minced
    • Generous pinch of salt

    Instructions

    • Put black beans, corn, bell pepper, avocado, and cilantro in a mixing bowl. Set aside.
    • In a small separate bowl, whisk together extra virgin olive oil, lime juice, garlic, and a generous pinch of salt.
    • Pour the lime dressing over the black bean mixture. Gently combine with a spoon. Taste for salt and add more, if necessary.
    • Garnish with more cilantro and lime wedges, so that guests can add more lime juice to their serving, if they like.

    Notes

    For the corn, you can either cut corn right off the cob for the salad, use thawed frozen corn, or canned corn that has been drained.
    How to make ahead of time
    Because avocado is prone to browning, this salad is best made just before serving. However, the lime juice will help the avocado to keep its color for a while. If necessary, this salad can be made 3 or 4 hours ahead of time. 
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    Nutrition

    Calories: 241kcal | Carbohydrates: 29g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 596mg | Fiber: 10g | Sugar: 3g | Vitamin A: 771IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 2mg

    Content, recipe, and photos updated August 2020. Originally posted October 2012.

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    1. Susan

      August 12, 2020 at 5:41 pm

      5 stars
      There is something so delightful about the combination of corn, black beans, and avocado. And it always makes me think of summer! I’m a fan of mostly just scooping it up with some corn chips, but it is fun used in other ways as well.

      Reply
      • Cadry

        August 20, 2020 at 10:02 am

        You’re absolutely right. It’s a classic summer combo. Crunchy corn chips make everything better!

        Reply
    2. Maggie Muggins

      October 03, 2012 at 10:51 pm

      5 stars
      Nicely done! That corn & black bean salad looks delish.

      Reply
    3. Kristy

      October 03, 2012 at 5:57 pm

      5 stars
      I used to make a black bean and corn salsa all the time and this just reminded me that it’s been a few years. Black beans and corn- what a great pair!

      Reply
    4. Mandee

      October 03, 2012 at 5:36 pm

      5 stars
      These posts are so entertaining! And that salad looks delicious, perfect for spring or summer!

      Reply
      • Cadry

        October 04, 2012 at 11:43 am

        Thank you, Mandee! I’ve also been enjoying the salad as a topping on massaged kale or served with blue corn chips.

        Reply
    5. Cara

      October 03, 2012 at 3:38 pm

      This is HILARIOUS! I love how your husband, er The Scarecrow, is resting his elbow on Oz’s hip. My favorite post so far 🙂

      Reply
    6. Ashley F.

      October 03, 2012 at 11:32 am

      5 stars
      Yummy! Looks simple and the presentation is lovely!

      Reply
      • Cadry

        October 03, 2012 at 7:18 pm

        Thank you, Ashley!

        Reply
    7. Bobbie {the vegan crew}

      October 02, 2012 at 10:10 pm

      5 stars
      Such a pretty salad, and I love the presentation in the corn husks!

      Reply
    8. Andrea

      October 02, 2012 at 8:07 pm

      I’m sure Dr. Oz would be honored to find himself in your post! So funny. The black bean salad sounds perfectly healthy and delicious.

      Reply
    9. Mel

      October 02, 2012 at 6:54 pm

      I love your take on the scarecrow’s song and the salad fits in perfectly with your theme. Your husband’s scarecrow costume is great too!

      Reply
    10. Janae @ Bring-Joy

      October 02, 2012 at 4:16 pm

      5 stars
      I’m totally into food like this. Simple & so delicious. (I loved your wicked witch of the west smoothie video, btw–you’re great in front of the camera!)

      Reply
      • Cadry

        October 03, 2012 at 8:54 am

        Yes, there’s something to be said for simple, whole ingredients. They come together quickly with no fuss but lots of fresh flavor. Thanks for the lovely comments about the video! I’m so glad you enjoyed it!

        Reply
    11. VeganLisa

      October 02, 2012 at 4:09 pm

      You’re such a beautiful genius! Clever, caring and you can cook. Happy MoFo my friend. I love reading your posts – I’m actually staying up too late in Paris to catch up.

      Reply
      • Cadry

        October 03, 2012 at 8:52 am

        Oh, Lisa, what a sweet thing to say! You’ve totally made my day. I’m sure you’re having a marvelous time in Paris, and I can’t wait to hear all about it.

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (16 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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