Black Bean Corn Salad

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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!

Prep Time20

Total Time20

Course: Condiment, Salad, Side Dish

Cuisine: American, Mexican, Tex Mex

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 145kcal

Author: Megan Calipari

Cost: $4

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.

Notes

My ears of corn were quite small, so I used 2. If you have a large ear of corn, one will be enough. You want about 1 cup of kernels.

Try to cut the bell pepper and onion into similar-sized pieces as a corn kernel. This makes the salad easier to eat!

Nutrition