This Black Bean Corn Salad with avocado is easy to make and is delicious on its own or on top of tostadas or tacos. It is packed with crunchy vegetables, fresh corn, and plenty of creamy avocado. And this recipe is completely gluten-free and vegan!
My pantry is always stocked with cans of black beans. They are so cheap and so versatile! I use them for all kinds of recipes like Refried Black Beans, Vegetarian Three Bean Chili, and Black Bean Burritos!
And today, I'm adding a classic Black Bean Corn Salad to the list. This salad is easy to make and full of color and flavor! It is delicious on its own, as a topping for tacos, or as a dip for chips. So, let's make it.
Jump to:
Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it requires no cooking!
- This Black Bean Corn Salad is completely vegan and gluten-free, so anyone can enjoy it.
- It is a delicious dip, taco topping, or burrito bowl addition.
- And most importantly, it is absolutely delicious!
Ingredients
Black Beans: I keep canned black beans on hand at all times. I like to use a lower-sodium variety.
Fresh Corn: I love to use raw, fresh corn in salads and salsas, like my Corn Salsa recipe! It is sweet, crunchy, and so delicious.
Red Bell Pepper: I used red bell pepper, but you can also use yellow or orange bell pepper.
Jalapeno: I add a whole jalapeno or a little heat. If you are sensitive to spice, feel free to omit it!
Avocado: A whole avocado adds so much creaminess.
Lime Juice: Everything is dressed with fresh lime juice and extra virgin olive oil. Simple and delicious!
Instructions
Step 1. Into a large bowl, combine rinsed black beans, corn, bell pepper, halved cherry tomatoes, onion, jalapeño, cilantro, and chopped avocado.
Step 2. Then, add lime juice, extra virgin olive oil, salt, and pepper, and toss to combine.
Serve as desired.
Recipe FAQs
Store the salad in an airtight container in the refrigerator for up to 4 days.
Yes! Raw corn is crunchy, sweet, and delicious. It is great in salads and salsas.
What to Serve it With
- Use it to top any tacos.
- Serve with tortilla chips and Blender Salsa.
- Add it to your next burrito bowl.
- Or enjoy it on its own!
Expert Recipe Tips
Try to cut all of the vegetables into similar-sized pieces. It makes it much easier to eat! I shoot for the same size as a corn kernel.
Looking for More Summer Salad Recipes?
If you tried this Black Bean Corn Salad with Avocado recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Black Bean Corn Salad
Equipment
- 1 Large Mixing Bowl
- 1 Chefs Knife
- 1 Cutting Board
Ingredients
- 15 oz Can of Black Beans, drained and rinsed
- 2 Small Ears of Corn, kernels removed See note!
- 1 Cup Cherry Tomatoes, halved
- 1 Small Red Bell Pepper, chopped into ¼ inch cubes
- ½ Medium Red Onion, chopped into ¼ inch pieces
- 1 Medium Jalapeño, minced optional
- 1 Medium Avocado, diced into ½ inch pieces
- ½ Cup Cilantro, finely chopped,
- 3 tablespoon Fresh Lime Juice
- 3 tablespoon Extra Virgin Olive Oil
- ¾ teaspoon Kosher Salt Halve this amount if using table salt
- Black Pepper to taste
Instructions
- In a large bowl, combine black beans, corn kernels, cherry tomatoes, bell pepper, red onion, jalapeño, avocado, and cilantro.15 oz Can of Black Beans, drained and rinsed, 2 Small Ears of Corn, kernels removed, 1 Cup Cherry Tomatoes, halved, 1 Small Red Bell Pepper, chopped into ¼ inch cubes, ½ Medium Red Onion, chopped into ¼ inch pieces, 1 Medium Jalapeño, minced, 1 Medium Avocado, diced into ½ inch pieces, ½ Cup Cilantro, finely chopped,
- Add lime juice, olive oil, salt, and pepper on top of the vegetables. Toss together gently, using a large spoon.3 tablespoon Fresh Lime Juice, 3 tablespoon Extra Virgin Olive Oil, ¾ teaspoon Kosher Salt, Black Pepper to taste
- Serve as desired.
Comments
No Comments