This Black bean and corn salad with avocado is easy to make and loaded with flavor. The perfect side salad to any meal, can also be served as a dip with tortilla chips for a great and healthy appetiser.
A flavor bomb of a salad, great to bring to a party, potluck, summer bbq or serve as a side dish. This salad with avocado corn and black beans is easy to make and loaded with crunch veggies, creamy avocado and protein from the black beans.
Also check out this delicious Mediterranean black bean salad or this Black Bean, Corn and Feta Dip.
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Ingredients
Making this Avocado, Corn and Black bean Salad is easy and only requires a few, fresh ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Corn on the cob (or frozen corn or canned corn)
- Canned black beans, drained and rinsed.
- Red onion, they add a lot of flavor and a great crunch. Can also be substituted for pickled red onion for a milder taste.
- Red bell pepper, or bell pepper of choice. They add flavor and crunch to this salad
- Avocado, diced
- Fresh cilantro, or parsley, chopped
- Jalapeño, deseeded and finely chopped. For a spicier salad, leave the seeds in.
- Cotija cheese, or crumbled feta cheese
- Olive oil, or other neutral tasting oil like avocado oil.
- Lime juice, ads a fresh and tangy flavor to this dressing.
- Maple syrup, to balance the acidity from the lime juice.
- Garlic, and a great flavor to this dressing
- Sea salt and black pepper
See recipe card for quantities.
Instructions
Making this corn and black bean salad is really easy and fast. Just follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: Remove the husk from the fresh corn on the cob. Grill on medium heat for about 10 minutes until the corn is slightly charred and tender.
- Let the corn cool for about 10 minutes, then cut the kernels off the cobs.
- Step 2: In a small bowl, stir together all the ingredients for the dressing.
- Step 3: To a serving bowl, add the Add the corn, black beans, chopped red pepper, chopped avocado, cheese cilantro and jalapeño.
- Step 4: Pour the dressing over the salad and lightly toss co combine.
Hint: Add more salt and clack pepper to taste. Top with some extra cheese, fresh cilantro and some lime if desired.
Substitutions and Variations
- Beans – instead of black beans, use another canned bean like pinto beans or kidney beans.
- Red onion – tastes great in this salad, but it can also be replaced with shallot or spring onion. Pickled red onion is also another great option.
- Jalapeño – instead of fresh jalapeño, pickled jalapeño can also be used. If you don’t like spicy, leave it out all together.
- Cheese – the crumbled cotija cheese can be replaces with feta cheese. For a vegan corn and black bean salad, use a vegan cheese alternative.
- Corn – if fresh corn on the cob is not in season, opt for canned or frozen corn.
- Spicy – this black bean and corn salad has a little jalapeño, but if you like to make it really spicy, leave the seeds in and add more to taste. You can also top with some red pepper flakes.
- Lime – instead of lime juice, fresh squeezed lemon juice can also be used.
Storage
Store any leftover Mexican black bean and corn salad in the fridge in an airtight container for about 3-4 days. Stir it up well before serving since the dressing will sink to the bottom of the container.
I do not recommend freezing this salad since the textures will change and it will become watery when defrosted.
Top Tip
This salad also makes an excellent appetiser served with some tortilla chips. Cut the vegetables a little smaller for easy scooping with the chips.
It also tastes great served as a topping to any taco or side to Mexican dishes. Try serving it alongside this Mexican rice with beans.
Another great appetiser o try is this Black Bean, Corn and Feta Dip or for a fresh salsa, try this Peach mango salsa.
FAQ
Yes! If fresh corn is not is season, frozen or even canned corn can be used instead. The corn on the cod is lightly charred for added flavor, the frozen corn can be sautéed in a hot pan for a similar result.
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This Black bean and corn salad with avocado is easy to make and loaded with flavor. The perfect side salad to any meal, can also be served as a dip with tortilla chips for a great and healthy appetiser.
- 2 corn on the cob (or 1 cup frozen corn)
- 1 (14oz /400g) black beans, drained and rinsed
- ½ red onion, chopped
- 1 red bell pepper, chopped
- 1 large avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño, deseeded and finely chopped
- ½ cup cotija cheese, or crumbled feta cheese
- 4 tablespoon olive oil
- 1 lime, juiced
- 1 tablespoon maple syrup
- 1 garlic clove minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
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If using fresh corn, remove the husk and brush the corn with olive oil. Grill on medium heat for about 15 minutes until the corn is slightly charred and tender. Let the corn cool for about 10 minutes, then cut the kernels of the cobs.
If using frozen corn, heat 1 tablespoon of oil in a frying pan and sauté the corn for a few minutes until lightly charred.
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In a small bowl, stir together the ingredients for the dressing and set aside.
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To a mixing bowl, add the corn, black beans, chopped red pepper, chopped avocado ,cilantro, crumbled feta cheese and jalapeño.
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Pour over the dressing and gently stir everything together, carful not to break the black beans and the avocado. Taste and add more salt and pepper if desired.
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