Avocado Corn and Black Bean Salad
Avocado corn and black bean salad is the perfect side dish for summer gatherings. It’s full of vibrant colors, textures, Mexican flavors, and requires zero cooking. Plus, it’s naturally gluten free and dairy free.
Looking for more side salad recipes? Try my kale crunch salad, crispy rice salad with fresh herbs, or bell pepper cucumber salad.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this black bean corn salad:
- Zesty dressing – extra virgin olive oil, lime zest and fresh lime juice, honey, garlic powder, ground cumin, kosher salt, and black pepper.
- Sweet corn kernels – you can use fresh, frozen, or canned corn.
- Canned black beans
- Orange or red bell pepper
- Red onion
- Creamy avocado
- Fresh cilantro
How to Make Avocado Corn and Black Bean Salad: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Make the dressing. Whisk together the dressing ingredients In a small bowl until well combined.
- Combine. To a large bowl, add the corn, black beans, bell pepper, red onion, avocado, and cilantro. Pour the dressing over the salad and toss until evenly distributed.
Helpful Tips
- Use canned beans for ease. There’s no need to make them from scratch unless you already have some on hand.
- Dice the veggies a similar size. This will make it easier to eat if everything is more uniformly sized.
- Use slightly firm avocados so they don’t turn mushy when mixed.
Quick Tip: This corn and black bean salad can be made a day ahead, but only add the avocado right before serving for the best flavor and texture. Once the avocado is added, eat within 1-2 days.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The avocados may brown slightly but the lime juice in the dressing will help slow the oxidation.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this fresh corn and black bean salad recipe using what you already have? Here are some ideas…
- No avocado? – use pitted castelvetrano olives for a similarly creamy texture and buttery sweet flavor.
- Not a fan of cilantro? – swap for fresh parsley or sliced green onions.
- No red onion? – shallots are a great option.
- Add-ins – halved cherry tomatoes for an extra pop of color and flavor, chopped jalapeño or red pepper flakes for heat, or chili powder for extra flavor.
- Make it into a main meal – add cooked quinoa or grilled chicken for extra protein.
Frequently Asked Questions
You can use canned, fresh or frozen corn. If using frozen corn, just thaw it first. Either yellow or white corn will work.
Only add them right before serving.
More Healthy Salad Recipes
- Southwest Mango Black Bean Salad With Quinoa
- Italian Artichoke Salad
- Butter Lettuce Salad
- Fennel Salad With Lemon Mint Vinaigrette
I hope you love this Avocado Black Bean and Corn Salad! If you make this recipe, please leave a comment & a star rating below. Thank you!
Avocado Corn and Black Bean Salad
Ingredients
Zesty Lime Dressing
- 2 tablespoons extra virgin olive oil
- zest of 1 lime
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons raw honey
- ½ teaspoon diamond crystal kosher salt, to taste if using anything else, start with ¼ teaspoon and add more to taste
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- ¼ teaspoon black pepper
Avocado Corn and Black Bean Salad
- 1 ½ cups sweet corn kernels equivalent to 15 oz can or about 3 small ears fresh
- 1 ½ cups black beans, drained and rinsed equivalent to 15 oz can
- 1 medium orange or red bell pepper diced
- 1 avocado cubed
- ¼ cup red onion diced small
- ⅓ cup cilantro minced
Instructions
- Make the dressing. Whisk together the dressing ingredients In a small bowl until well combined.
- Combine. To a large bowl, add the corn, black beans, bell pepper, avocado, red onion, and cilantro. Pour the dressing over the salad and toss until evenly distributed. Season to taste with salt and black pepper as needed.
This is a delicious and colorful salad. It was even better the second day…I added avocados fresh each time instead of incorporating them in the beginning. Loved the flavors and the presentation. Happy Birthday to our favorite food blogger.
SUrprise…I made this for a Christmas holiday pot luck! Never fail recipe for any time fo the year! So many people commented how colorful and light it was…nice contrast to usual heavy calorie filled side dishes. Thank you over and over, Lindsey. Merry CHirstmas to you and yours.
I don’t know how I’m just now seeing this, but what a great idea to lighten and brighten things up! Thanks, Sandy! Hope the new year is starting off well for you guys! xo
The Black Bean and Corn Salad is a wonderful summertime addition to lunch, dinner or with chips and beverages!! It has true punch after flavors blend a few hours….It’s a perfect ‘make ahead’ item.
Evie
this version of black bean and corn salad is my favorite. the proportions are perfect and the flavor is so so good. It is my go to recipe for many occasions.
You’re so sweet. Thanks, Sandy!
this is my go-to recipe…any time I can’t think of a side dish…this shows up on the table. Love it so much and it is healthy, pretty and so delicious!