Black Bean Corn Avocado Salad
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Get ready to be swept away by the vibrant flavors and fresh goodness of this zesty Black Bean Corn Avocado Salad! Every bite is a celebration of zingy lime zest, creamy avocado, and the delightful crunch of corn, all mingling together in a harmonious dance of textures and tastes. Don’t wait another moment to experience the incredible combination of ingredients that will leave your taste buds singing and your guests begging for seconds!
Super Easy Black Bean Corn Avocado Salad Recipe
Prepare to embark on a culinary adventure like no other as we dive headfirst into the tantalizing world of the Black Bean Corn Avocado Salad! Brace yourself for a taste explosion that will make your senses do a happy dance and leave you wondering if you accidentally stumbled upon the recipe of the century. This salad is not just a mere side dish—it’s a superstar on its own, stealing the spotlight with its incredible flavors, simplicity, and a touch of culinary wizardry.
In a world where salads often get the reputation of being bland and uninspiring, this vibrant creation breaks all the rules and takes salad-making to an entirely new level. Picture a symphony of colors dancing on your plate—rich black beans, sunny corn kernels, juicy tomatoes, velvety avocado, a hint of fiery jalapeno, and the fresh zing of cilantro and green onions. It’s like a fiesta in your mouth, where every bite is a burst of flavor that will make your taste buds rise up and applaud with joy.
But here’s the best part: this salad is as easy as pie (or should I say, salad?) to make. In just a matter of minutes, you can toss together this tantalizing masterpiece, transforming simple ingredients into an extraordinary feast for your senses.
Why You’ll Love This Black Bean Corn Avocado Salad
- Explosive Flavor Fiesta: This Black Bean Corn Avocado Salad is an explosion of vibrant flavors that will awaken your taste buds and transport you to a fiesta of culinary delight.
- Effortlessly Simple: With just a handful of ingredients and minimal prep, this salad is a breeze to make. In a matter of minutes, you can toss together this sensational dish and be rewarded with a visually stunning and flavor-packed masterpiece that will impress everyone at the table.
- Healthy and Satisfying: Not only does this salad burst with incredible flavors, but it also packs a nutritious punch. Loaded with fiber-rich black beans, sweet corn kernels, and the wholesome goodness of avocado, it’s a powerhouse of vitamins, minerals, and plant-based protein.
- Black beans: Provides a hearty and protein-packed base. Substitute with kidney beans, pinto beans, or chickpeas.
- Corn kernels: Adds a burst of freshness and crunch. You can use canned, frozen corn kernels or cooked fresh corn.
- Tomatoes: Brings juicy and tangy flavors. Sub with cherry tomatoes, grape tomatoes, or diced sun-dried tomatoes.
- Avocado: Adds creaminess and healthy fats. You can replace it with diced cucumber or cubed mango.
- Jalapeno: Provides a kick of heat and spice. Substitute with milder peppers like poblano or bell pepper.
- Cilantro: Adds vibrancy and an herbal note. If you don’t like cilantro substitute with parsley or basil.
- Green onions: Brings a mild onion flavor and subtle crunch. Use finely chopped red onion or shallots instead.
- Lime zest: Provides a burst of citrusy aroma and flavor.
- Lime juice: Adds tanginess and brightness.
- Salt and pepper: To taste.
Alright, let’s dive into making this mouthwatering Black Bean Corn Avocado Salad! It’s super simple, and I promise you’ll love it. Here’s how we’re going to do it:
Grab a nice, big bowl. We’re going to dump in the black beans, corn, tomatoes, avocado, jalapeno, cilantro, and green onions. Oh yeah, it’s already looking colorful!
Take that lime, and show it who’s boss. We’re zesting it right into the bowl. That’s where all the magic flavor hides, my friend! Now, cut that zested lime in half, along with another one. Squeeze out the juice – we want about 4 tablespoons of it. Don’t worry, there’s no need to be precise here, it’s all about the tang! Sprinkle in your salt and pepper. Remember, this is to your taste. You’re the chef here!
Now, this is where the fun begins. Get in there and toss everything together. You want it all mixed up so every bite is a burst of flavor. Whip out those tortilla chips and dig in. Don’t be shy, this salad is packed full of goodness!
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can definitely prepare this salad ahead of time. However, to keep the avocado from browning, you might want to add it just before serving. Also, save some lime juice to squeeze over the top to keep everything fresh.
Can I use fresh corn instead of canned?
Absolutely! Fresh, grilled corn cut right off the cob would add a wonderful smoky flavor to this salad. If using raw corn, make sure it’s sweet and tender.
What if I don’t like cilantro?
No problem at all. If cilantro isn’t your thing, you can substitute it with flat-leaf parsley or even fresh mint for a different twist.
Can I add some protein to this salad?
Of course! This salad can be easily bulked up with some grilled chicken, shrimp, or even some cubed tofu for a vegetarian option.
Is this salad gluten-free?
Yes, all the ingredients in this salad are naturally gluten-free. But, as always, if you’re serving someone with a gluten intolerance or celiac disease, be sure to check all your ingredient labels to make sure they’re processed in a gluten-free facility.
What can I serve this salad with?
This salad is fantastic as a side dish for a BBQ, it goes well with grilled meats, fish, or even a Mexican-themed dinner. It’s also great as a dip with tortilla chips, or as a filling for tacos or burritos. Let your imagination run wild!
Expert Tips
- Customize to Your Taste: This salad is very forgiving, so feel free to adjust the ingredients to your liking. If you love heat, add another jalapeno, or if you prefer a sweeter salad, add some diced red bell pepper or even some mango!
- Grill Your Corn: If you’re using fresh corn, consider grilling it first. This will add a smoky, charred flavor to the salad that pairs beautifully with the other fresh ingredients.
- Ripen Your Avocados: Make sure your avocados are perfectly ripe for this salad. They should yield to gentle pressure but not be overly soft. This will ensure they are creamy and flavorful.
- Dress Right Before Serving: If you’re making this salad in advance, add the lime juice and salt just before serving. This will keep the ingredients fresh and vibrant, and prevent the salad from becoming soggy.
What to Serve with Black Bean Corn Avocado Salad
Alright, my foodie friends, let’s talk pairings. Now, you know this salad is an absolute star on its own, but sometimes, even stars like to have a good company. So here are a few of my favorite dishes that would go just splendidly with our colorful salad.
- If you’re up for some grilling, my Easy Grilled Chicken Breast is a perfect match. The smoky, tangy chicken is a dream alongside the fresh, zesty flavors in our salad. Plus, let’s be real, who can resist a good grill session?
- Fish tacos anyone? My Fish Tacos are a hit in my house, and they’re begging to be paired with this salad. Stuff some of that Black Bean Corn Avocado Salad into a taco with a piece of crispy baked fish, and you’ve got yourself a flavor party.
- Imagine a juicy, tender Instant Pot BBQ Pulled Pork sandwich with a heaping scoop of this salad on top. The rich, savory pork plays so well with the light and vibrant salad. It’s a match made in culinary heaven, trust me.
- For a hearty and filling pairing, try my Chicken Enchiladas with this salad. The spicy, cheesy enchiladas and the fresh, zesty salad balance each other out so well, you’ll be going back for seconds…or thirds.
- Last but definitely not least, my Oven Baked Shrimp are a wonderful pairing for this salad. These juicy, perfectly cooked shrimp straight from the oven, combined with the bright, fresh salad, create a combo that’s a true celebration of flavors. Trust me, this duo will have you doing a happy dance!
And there you have it, my top picks for what to serve with this stunning salad. Remember, the kitchen is your playground, so feel free to mix and match to find your own favorite pairings.
Storage
Storing this black bean corn avocado salad is as easy as pie. If you have any leftovers (and that’s a big if because it’s so delicious), just pop them into an airtight container and into the fridge they go. Now, you’ll want to enjoy this within 2-3 days, as the avocado might start to brown a bit over time, but the lime juice should help keep it fresh. Remember, it’s best to give it a good stir before serving again, to redistribute all those flavors. So go ahead, make a big batch and savor the goodness for a couple of days!
Other Delicious Salads You Might Like
- Avocado Shrimp Salsa
- Avocado Tuna Salad
- Bacon Corn Dip
- Kale Salad With Blueberry Vinaigrette
- Thai Chicken Salad
- Creamy Cucumber Salad
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Black Bean Corn Avocado Salad
Ingredients
- 19 ounce black beans (1 can, drained and rinsed)
- 10 ounce corn kernels (1 can, drained)
- 2 cups tomatoes (chopped)
- 1 avocado (chopped)
- 1 small jalapeno (minced)
- ¼ cup cilantro (chopped)
- 4 green onions (chopped)
- lime zest (from 1 lime)
- 4 tablespoons lime juice
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large mixing bowl, combine the drained black beans, corn kernels, diced tomatoes, chopped avocado, minced jalapeno, chopped cilantro, and green onions.
- Carefully zest one lime directly into the bowl to capture all the aromatic oils. Next, squeeze the juice from the same lime, aiming for about 4 tablespoons.
- Sprinkle the salad with salt and pepper, adjusting the quantities to your taste preference.
- Using a large spoon, gently toss all the ingredients together until well combined, ensuring the lime juice and zest are evenly distributed throughout the salad.
- Serve your salad with a side of tortilla chips, or as a delightful accompaniment to your favorite main dish.
Video
Notes
- Fresh is Best: While canned beans and corn are handy and work well in this recipe, consider using fresh ingredients for an even more flavorful salad. Freshly cooked black beans and sweet corn can add a lovely texture and taste.
- Avocado Tips: Choose avocados that are ripe but still firm. They should yield slightly to gentle pressure but shouldn’t feel mushy. Add the avocado just before serving to prevent it from turning brown.
- Adjust the Heat: If you prefer a milder salad, remove the seeds and ribs from the jalapeno before mincing. For a spicier salad, add an extra jalapeno or sprinkle in some chili flakes.
- Zest First: Always zest your lime before juicing it. It’s much easier to zest a whole lime than a squeezed one.
- Make Ahead: You can prepare this salad a few hours in advance. Keep it in the fridge, but wait to add the avocado and dressing until just before serving to maintain freshness and prevent the avocado from browning.
- Storage: Store leftovers in an airtight container in the refrigerator. The salad is best enjoyed within 2-3 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made this recipe last night – easy and delicious. Will be making this many times over the warm months
I’m so happy you liked it!
what a great way to add fiber….black beans. I was going to plant a lemon tree in my Arizona yard (already have grapefruit and 10 orange trees, but now I’m thinking LIME. The large size, not key limes.
Can you pls add OR flat leaf Parsley as a sub for cilantro in each recipe where it pokes up, asks me, who is one of ‘those’ people who taste soap. Thank you. I love the jalapeño, just right. Delicious, Jo
Planting a lime tree sounds like a fantastic idea – fresh limes right from your yard would add such a wonderful zest to many dishes.
As for the cilantro, I completely understand. Some people have a gene that makes cilantro taste like soap. Absolutely, you can substitute flat-leaf parsley in this and any other recipe that calls for cilantro. It won’t provide the same flavor, but it will still add a nice freshness. I’ll make sure to include this as a possible substitution in future recipes.
Thank you so much for your feedback and happy cooking!
One of my favorite recipes – healthy, easy and absolutely delicious. I add a little extra lime just because I enjoy a more intense lime flavor.
Wasn’t sure about it at first but that first bite blew my mind and was so proud of myself lol
Hub loves it also even tho he can’t have acid foods he couldn’t help but eat it.
Thank you so much. Any carb free recipes will be appreciated!!
This was a huge hit at a 4th of July party for teenagers, high school and college. It was GONE within 20 minutes! I used fresh corn and made a larger portion. Thank you for sharing! I also made your carnitas from a 10lb pork shoulder, for the same party, there were no leftovers. I really like your recipes, I’ve tried many. I appreciate that you include specific salt and pepper quantities, sometimes I adjust, usually not necessary. Thank you!
That’s so wonderful to hear! We’re happy everything was a hit.
This salad is AMAZING! I made it July 4th as a side for ribs. My son, his wife and the grandkids went bonkers over it! What little bit was left over, they took home. Love Jo’s recipes because I can instantly recalculate for the number of servings. Thank you Jo!
My pleasure, Carol! 🙂
Wow, great salad! Prepared for a soup and supper gathering last night, and it was a hit. Several request for recipe. For the first time, I prepared just as written, and it was so good!
Every one of your recipes I have tried have been excellent. Thank you.
Thanks, Linda! I’m so happy you’re enjoying the recipes. 🙂
This …. is….. awesome!!! I was worried it may not be enough for me for lunch, .. almost grabbed some chicken but didn’t and wow… SO good.. !!! The flavours and the freshness and the health of it!!! Using leftovers tonite as a salad with some spicy rubbed cod…
Glad to ‘meet’ you Jo!!!! Nice one!
Glad to meet you too, Penelope and glad you liked the recipe!
This looks too fresh and too delicious. Perfect tasty (and pretty healthy!) addition to the Sunday football spread!
I’m on a veggie and salad kick right now, and this salad looks delicious. I must say, though, that at first I thought I saw a fried egg in the salad (I’m crazy about eggs, too!) Taking a closer look, I assume that what I saw was a yellow tomato. ?
LOL, yes that was a yellow tomato, though by all means, throw an egg on there and make a meal out of it. 🙂
Now this is my kind of salad 🙂 And I am not a friend of low carb either 🙂 I have tried Keto…which is the ULTIMATE low carb and I wanted to die a little bit 🙂 So yea…I am with…go carbs go 🙂
I LOVE black beans, corn and avocados!!! Can’t wait to make this recipe!!! 🙂
Love salads so will definitely try this one! Thanks for the inspiration!
My pleasure!
This is a very good salad. I also add chopped cucumber, and use a red onion instead of green onions..I also add the avocado when I serve it so the salad can store for longer than one day in the fridge. Any kind of bell pepper adds flavor. Salt, pepper and a dash of balsamic vinegar top it off.
Lost 20 lbs. eating this salad……well, I also walked my legs off too!
Wow that’s great, congrats!
YUM! I just made a big batch of this and it is delicious! I did add a some minced onion, Adobo seasoning, and lime juice. Thanks for posting!
Hi Ashleigh,
The changes you made to the recipe sounds delicious. Glad you liked it. 🙂