Name: Black Bean Corn Avocado Salad
Prep time: 15 min
Total time: 45 min
Ingredients: 1 can (15 oz black beans, rinsed and drained); 1 cup corn kernels (fresh, canned, or thawed frozen); 1 large avocado (diced); 1/2 cup cherry tomatoes (halved); 1/4 cup red onion (finely chopped); 1/4 cup cilantro (chopped); Juice of 1 lime; 2 tablespoons olive oil; 1/2 teaspoon ground cumin; Salt and pepper to taste

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Welcome to my kitchen, where I’m sharing a vibrant Black Bean Corn Avocado Salad, the ultimate Summer Salad! This refreshing dish bursts with zesty flavors, combining creamy avocado, hearty black beans, sweet corn, and a tangy lime dressing. Perfect as a light lunch, a side for grilled mains, or a topping for tacos, this easy salad is a go-to for warm summer days and beyond.

Why You’ll Love This Black Bean Corn Avocado Salad

I love this Black Bean Corn Avocado Salad because it’s a fresh, nutritious Summer Salad that’s ready in minutes. The mix of creamy avocado, crunchy veggies, and bold lime-cumin dressing creates a perfect balance of textures and tastes. It’s versatile—serve it as a side, a main, or a dip—and requires no cooking, making it ideal for hot days. With wholesome ingredients and vibrant colors, this salad is as beautiful as it is delicious, perfect for summer gatherings or quick meals.

Ingredients

Here’s what you’ll need to make this Black Bean Corn Avocado Salad (serves 4):

1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or thawed frozen)
½ cup cherry tomatoes, halved
1 large avocado, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime (about 2 tbsp)
2 tbsp olive oil
½ tsp ground cumin
Salt and pepper, to taste

Ingredient Tips:

Black Beans: Rinse well to remove excess sodium; use low-sodium beans for a healthier Summer Salad.
Corn: Fresh corn adds sweetness; canned or frozen works great when corn isn’t in season.
Avocado: Choose ripe but firm avocados to hold their shape in the Black Bean Corn Avocado Salad.
Lime Juice: Freshly squeezed lime juice gives the brightest flavor; avoid bottled if possible.
Cilantro: Swap with parsley if cilantro isn’t your favorite; it keeps the salad fresh.

Directions

Prepare the Dressing

In a small bowl, I whisk together 2 tbsp lime juice, 2 tbsp olive oil, ½ tsp ground cumin, and a pinch of salt and pepper until smooth. I set it aside to let the flavors meld.

Combine the Salad Ingredients

In a large bowl, I mix 1 can of rinsed black beans, 1 cup corn kernels, ½ cup halved cherry tomatoes, 1 diced avocado, ¼ cup chopped red onion, and ¼ cup chopped cilantro.

Toss with Dressing

I pour the lime-cumin dressing over the salad and gently toss to coat all ingredients evenly, being careful not to mash the avocado.

Chill the Salad

I cover and refrigerate the Black Bean Corn Avocado Salad for 30 minutes to let the flavors blend, making it extra refreshing.

Serve

I serve the salad chilled as a Summer Salad, either as a side with grilled meats, a topping for nachos, or a light main dish with added protein.

Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~250 kcal per serving
Macros per Serving: 30g carbs, 8g protein, 12g fat, 8g fiber

Variations for Black Bean Corn Avocado Salad

I love tweaking this Black Bean Corn Avocado Salad to keep it exciting. Here are some ideas:

Protein Boost: Add grilled shrimp, chicken, or quinoa for a heartier Summer Salad.
Spicy Kick: Mix in a diced jalapeño or ¼ tsp chili powder for heat.
Fruit Twist: Toss in diced mango or pineapple for a sweet-tropical flair.
Cheese Add-In: Sprinkle crumbled feta or cotija cheese for extra creaminess.
Grain Swap: Stir in cooked farro or couscous for a more filling dish.

Storage and Reheating

I store leftover Black Bean Corn Avocado Salad in an airtight container in the fridge for up to 2-3 days. To prevent avocado browning, I squeeze extra lime juice over the salad and press plastic wrap directly onto the surface before sealing. I don’t recommend freezing, as the avocado’s texture will degrade. For the best flavor, I enjoy it within 24 hours, served chilled straight from the fridge—no reheating needed!

FAQs About Black Bean Corn Avocado Salad

Can I use frozen corn for Black Bean Corn Avocado Salad?
Yes, thaw and drain frozen corn well to avoid excess moisture in this Summer Salad.

How can I make this salad more filling?
Add protein like grilled chicken, shrimp, or quinoa to turn this Black Bean Corn Avocado Salad into a satisfying main dish.

Can I make this salad ahead of time?
Yes, prep it up to 2-3 days in advance, but add the avocado just before serving to keep it fresh.

What can I use instead of cilantro?
Substitute cilantro with parsley or basil for a similar fresh touch in this Summer Salad.

Is this recipe gluten-free?
Yes, it’s naturally gluten-free; just double-check your canned ingredients for any additives.

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Conclusion

This Black Bean Corn Avocado Salad is a vibrant, nutritious Summer Salad that’s perfect for light lunches, picnics, or as a colorful side for grilled mains. I love how quick it is to make and how its fresh flavors brighten any meal. Try this easy recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. It’s sure to become a summer favorite in your kitchen!