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overhead shot of a bowl of black bean corn avocado salad garnished with tortilla chips
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4.87 from 15 votes

Black Bean Corn Avocado Salad

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.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: avocado, black beans, corn
Servings: 4 servings
Calories: 336kcal


  • 19 ounce black beans 1 can, drained and rinsed
  • 10 ounce corn kernels 1 can, drained
  • 2 cups tomatoes chopped
  • 1 avocado chopped
  • 1 jalapeno minced
  • ¼ cup cilantro chopped
  • 4 green onions chopped
  • zest from one lime
  • 4 tablespoon lime juice
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste


  • 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.


  1. This salad can also be used as a dip.
  2. You can refrigerate this salad in an airtight container for up to a day.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 336kcal | Carbohydrates: 54g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 1046mg | Fiber: 17g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 27.6mg | Calcium: 61mg | Iron: 3.9mg