Go Back
As the temperatures rise and the days grow longer, fresh salads become a staple in many kitchens. They offer a refreshing way to enjoy seasonal produce while nourishing your body with essential nutrients. One salad that captures the essence of summer is the Sunny Avocado Corn Black Bean Salad. Bursting with vibrant flavors and colors, this dish not only tantalizes your taste buds but also provides a wealth of nutritional benefits.

Avocado Corn Black Bean Salad

Brighten up your summer meals with the Sunny Avocado Corn Black Bean Salad! This vibrant dish combines creamy avocados, hearty black beans, and sweet corn, creating a delightful medley of flavors and textures. It's perfect as a side for barbecues or as a light meal on warm days. Rich in healthy fats and essential nutrients, this salad is not only delicious but also nourishing. Enjoy it fresh, experiment with ingredients, and savor the taste of summer!
Print Recipe Pin Recipe

Ingredients
  

2 ripe avocados, diced into bite-sized pieces

1 cup canned black beans, thoroughly rinsed and drained

1 cup corn kernels (feel free to use fresh, frozen, or canned)

1 small red onion, finely chopped for sweetness

1 bell pepper (any color of your choice), diced for crunch

1 jalapeño, seeded and finely chopped (optional, for a kick of heat)

1/4 cup fresh cilantro, roughly chopped for freshness

Juice of 2 limes for a zesty flavor

2 tablespoons extra virgin olive oil for richness

1 teaspoon ground cumin for warmth

Salt and freshly ground black pepper, to taste

Instructions
 

Prepare Ingredients: Begin by dicing the avocados and finely chopping the red onion, bell pepper, cilantro, and jalapeño (if using). If you're working with fresh corn, carefully cut the kernels off the cob. For frozen corn, make sure it's fully thawed before using.

    Combine Beans and Corn: In a large mixing bowl, add the rinsed black beans and corn kernels. Stir gently to ensure they're well combined without breaking the beans.

      Add Fresh Vegetables: Carefully fold in the diced avocado, chopped red onion, diced bell pepper, and jalapeño into the bean and corn mixture. Take your time to avoid mashing the avocado; we want to keep those lovely chunks!

        Prepare the Dressing: In a small mixing bowl, whisk together the fresh lime juice, extra virgin olive oil, ground cumin, salt, and pepper until they create a harmonious blend.

          Combine All Elements: Drizzle the dressing over the salad mixture. Then, add the chopped cilantro, and gently toss everything together, ensuring that all ingredients are well coated with the dressing.

            Taste and Adjust Seasoning: Take a moment to taste the salad. Adjust the seasoning if needed, adding more salt, pepper, or lime juice according to your preferences for flavor balance.

              Chill and Serve: Let the salad rest at room temperature for about 15-20 minutes to allow the flavors to meld beautifully. This dish can be enjoyed chilled or at room temperature, making it an ideal refreshing side dish or light main course.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | Serves 4-6

                  - Presentation Tips: Serve the salad in a vibrant bowl, garnished with a few extra cilantro leaves and lime wedges on the side for a splash of color. Enjoy!