Black Bean and Corn Salad with Avocado

Feature image of the finished salad in a serving bowl.

5 from 3 votes

Bright, colorful, and bursting with flavor, this Black Bean and Corn Salad with Avocado is the perfect quick side or light lunch. Creamy avocado, fresh corn, hearty black beans, crisp red onion, juicy tomato, and a hint of spicy jalapeño, all tied together with zesty lime juice. It’s fresh, healthy, and ready in minutes!

Prep Time10

Cook Time0

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: black bean and corn salad with avocado, black bean salsa, corn salsa

Servings: servings

Calories: 180kcal

Author: Mindy Boyd

Ingredients

1 avocado
1 cup sweet corn
1 cup black beans
¼ cup red onion
1 Roma tomato
1 jalapeño
¼ cup fresh squeezed lime juice

Instructions

Rinse and drain the black beans.
Juice the limes.
Chop the avocado and finely dice the onion, tomato, and jalapeño.
Combine all the ingredients in a bowl, top with the lime juice and toss to combine.

Notes

Softer, slightly squishy limes usually give the most juice—about 1 to 2 tablespoons each. I always grab an extra or two when shopping to make sure I have plenty for the recipe.

Canned corn or frozen corn that's been thawed both work, use your favorite.

I like to pull the corn out of the freezer when I start prepping the salad. By the time I’ve chopped the other ingredients, the corn is thawed and everything’s ready to toss together and enjoy.

For the best flavor and presentation, add avocado and lime juice only to the portion you’re serving right away. Store any leftover salad (without avocado and lime juice) in an airtight container in the refrigerator, then stir in freshly diced avocado and lime juice just before serving.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition