Black Bean Corn Avocado Salad

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This Black Bean Corn Avocado Salad is fresh, vibrant, and so flavorful! Black beans, corn, bell pepper, and avocado makes up the base salad recipe with a show-stopping chili-lime vinaigrette. This salad is packed with protein, healthy fats, and lots of good-for-you ingredients.

Course Salad

Cuisine Mexican

Keyword Black Bean Corn Avocado Salad

Prep Time 30 minutes

Total Time 30 minutes

Servings servings

Calories 545kcal

Author Chelsea

Cost $6.52

Ingredients

Dressing

1 tablespoon finely minced shallot
1 teaspoon minced garlic
2-3 large juicy limes (3/4 tsp zest; 3 tbsp juice)
1/2 teaspoon dijon mustard
1/4 cup + 2 tablespoons olive oil
3/4 teaspoon EACH: ground cumin, paprika
2 teaspoons honey
1/16 teaspoon ground cayenne pepper, optional
Fine sea salt & cracked pepper

Salad

2 cans (15.25 oz. EACH) black beans, drained & rinsed
2 cups fresh corn cut off the cob (~3 ears)
1 heaping cup diced red bell pepper (1 pepper)
2 cups diced avocado (2 large Hass avocados)
1/3 cup lightly packed, finely chopped cilantro (~1/2 bunch)
Optional: chips for dipping!

US - Metric

Instructions

DRESSING: In a wide-mouth mason jar combine all the dressing ingredients. Season to taste with salt and pepper, I add 1 tsp fine sea salt and 1/4 tsp cracked pepper; add to preference. Put the lid on the jar and shake vigorously to combine. You may need to use a spoon to stir and make sure the honey is incorporating. Place in the fridge until ready to use, shaking once more before dressing the salad.
SALAD: Throughly drain and rinse black beans. Dry with a paper towel (or in a salad spinner). Add to a large bowl. Add in the corn (See Note 1), diced red pepper, diced avocado, and cilantro. Toss gently and (Read Step 3 before adding dressing to the entire salad) drizzle on the dressing. Toss once more and then taste, add additional salt/pepper as needed -- the flavors should sing! Serve with chips for dipping if desired. Salad is best enjoyed the same day it is made -- within 3-4 hours of being made otherwise the avocado does start to brown and dressing breaks down ingredients.
STORAGE: Without the avocado and dressing added, this Black Bean Corn Avocado Salad sits fairly well and will last 2-3 days refrigerated in an airtight container. Add dressing only to the portions that will be enjoyed immediately; for leftovers, store salad, avocado, and dressing separately. Or simply omit the avocado.

Notes

Note 1: There are a few different options for preparing the corn. We actually love the corn cut right off the cob (raw/uncooked). It's totally safe this way and has a slightly different taste and texture -- a bit crunchier and surprisingly sweet. Be sure you are using sweet corn -- the freshest you can find if enjoying it raw (for flavor purposes). If you aren't sure about raw corn on the cob or prefer it cooked, here are some options:

Grill the corn on an outdoor grill until lightly charred all over.
Grill the corn on an indoor grill pan until lightly charred all over.
How to grill corn: Peel back husks and remove the silk. Rub vegetable or olive oil on all sides of the corn and sprinkle lightly with salt and pepper. Place on heated grill (400-450 degrees F) and rotate every 3-4 minutes or until charred, about 12 minutes total. (This also works on a grill pan!)

If fresh corn isn't in season or you don't have access to it, I'd recommend one of the following preparation methods:

Buy pre-roasted canned corn (near regular canned corn in the grocery store) and use two cans, drained.
Buy regular canned corn and roast it for a few minutes on the stovetop. More details on how to do that here.
Or, use frozen corn. Char it in a skillet until thawed and lightly roasted.
Let corn fully cool before adding to this Black Bean Corn Avocado Salad.

Nutrition