This Black Bean Corn Avocado Salad is a crowd pleaser, colorful and full of nutrition. This salad is great served as an entree, side or even a delicious salsa.
The beauty of this salad is that it can be served as a meal on its own, a side dish or even as a salsa, though if you serve it as a salsa I’d chop the tomatoes a bit smaller. I actually made this salad today because we bought a smoker, and we smoked a whole lot of meat, salmon, pork, chicken, you name it, so I needed a salad to go with all that meat. It’s so perfectly yummy!
My favorite thing about this salad is that it has no oil, can you believe it? I almost always add olive oil to my salads, but this right here doesn’t require it. The dressing is simply lime juice and I seasoned it a bit with salt and pepper. Trust me it’s full of flavor from all the wonderful ingredients here.
This salad though is full of nutrition. I actually posted this salad 8 years ago, believe it or not, and thought it was time to give you guys some better pictures. I originally found the recipe in a book I’ve had for a long time called Make It In Minutes, and when I first tried it, I was pleasantly surprised because I had another great salad to add to my repertoire.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Beans – 1 entire can of black beans, rinsed and drained.
- Corn – I used canned corn today, drained, but feel free to use frozen or fresh if you’d prefer!
- Veggies – Avocado, tomatoes, and jalapeños.
- Limes – We’re using both lime zest and fresh lime juice for our super fresh salad today.
- Herbs – Fresh cilantro and green onion chopped up.
- Seasoning – Salt and pepper.
Want To Add Some Protein?
Feel free! Chicken or shrimp would be absolutely delectable in this dish. If you’re unsure about how exactly to introduce seafood to this dish, just refer to my delicious Avocado Shrimp Salsa recipe here.
How To Make Black Bean Corn Avocado Salad
- Combine the salad: To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
- Create your simple dressing: Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together.
- Finish: Serve with tortilla chips.
Chop Your Ingredients Properly
There are 2 different ways to chop up your ingredients in this salad and they depend on what function your ingredient is serving. Is it adding bulk and texture like the tomato and avocado? Then chop into bigger bite sized pieces.
Is the ingredient adding flavor like cilantro or green onion? Then chop more finely so that each bite is infused with all that herby goodness. This rule applies to most dishes, so apply to your future recipes!
Salad Or Dip?
The beauty of this dish is that that decision is up to you! As you can see in the photos above I decided to pair this delicious salad with some tortilla chips, turning it into a super fresh and incredibly flavorful healthy little dip. Yum!
Storing Leftovers
You can refrigerate this salad in an airtight container for up to a day. Unfortunately this salad doesn’t store super well so make it fresh! Believe me, you’ll thank me later.
What Can I Serve My Black Bean Corn Avocado Salad With?
- Perfect Pulled Pork
- Beer Can Chicken
- Instant Pot BBQ Pork Ribs
- Oven Baked Beef Brisket
- Pork Carnitas
- Red Chimichurri Chicken Wings
Craving More Super Fresh Salads?
- 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 oz black beans 1 can, drained and rinsed
- 10 oz corn kernels 1 can, drained
- 2 cups tomatoes chopped
- 1 avocado chopped
- 1 jalapeno minced
- 1/4 cup cilantro chopped
- 4 green onions chopped
- zest from one lime
- 4 tbsp lime juice
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Instructions
- To a large bowl add the black beans, corn kernels, chopped tomatoes, avocado, jalapeno pepper, cilantro and green onions.
- Zest one lime and add the zest to the bowl, then squeeze the lime juice from 2 limes, should be about 4 tbsp or so, then season with salt and pepper. Toss everything well together.
- Serve with tortilla chips.
Recipe Notes
- This salad can also be used as a dip.
- You can refrigerate this salad in an airtight container for up to a day.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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. 🙂
do you know how long this lasts in the fridge?? If I were to make a batch for my boyfriend and I for the week would it stay well for multiple lunches?? Sounds delicious and easy!
Hi Katy,
Hmm, never made this to last for a few days, I would imagine the avocado would get brown, so you could try it and just not add the avocado until that day.