Looking for a delicious and healthy salad option? Try our black bean corn avocado salad! Packed with protein and fiber, this salad is not only tasty but also nutritious. Made with black beans, corn, avocado, and a variety of fresh ingredients, it’s a perfect option for a quick and easy meal. Get the recipe now!
This black beans corn avocado salad comes together in 10 minutes and is great to keep on hand in the fridge. It’s filling, healthy, and delicious, and pairs with lots of main courses like Carne Asada, Turkey Burgers, and Grilled Chicken Breast.
This is one of those recipes that I truly eat all the time.
As much as I love to eat elaborate and complicated things sometimes, I also need quick fixes that I can keep in the fridge to nosh on.
I usually rotate between a bunch of the recipes in the salad section of my recipe index, with Coleslaw, Mexican Street salad black beans corn avocado, and Greek Zucchini Salad being a few of my favorites.
Since they’re not lettuce-based recipes, they’re all sturdy enough to last a couple of days in the fridge. They’re also great for taking to a summer cookout or potluck since they keep so well.
The bonus is that there’s still a lot of freshness in this dish, with some help from pantry staples like chickpeas and black beans.
Tips For Best Results
Let it sit for 10 minutes before serving – This is the type of salad that will benefit from being made slightly ahead of time, so the flavors can meld. But don’t worry if you need to serve it right away, it will still be delicious!
Use the freshest ingredients possible – Because we are using some canned ingredients here, we need the other ingredients to be of peak freshness. Flavor deteriorates as fresh ingredients age, so try to use the freshest herbs and citrus.
Use a slightly underripe avocado – You will want to use a firmer avocado here so that it doesn’t break up too much when you stir everything together.
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Black Beans Corn Avocado Salad Fixings
- 1.5 cups corn kernels
- 1 lb grape tomatoes
- 14 oz can chickpeas rinsed
- 14 oz can black beans rinsed
- 1/4 cup chopped parsley or basil
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper
- 1 avocado
In a bowl, combine all ingredients except the avocado.
If serving right away, gently stir in the avocado, and season the salad to taste with additional salt and pepper, as necessary. Adding the avocado at the end keeps it from getting mashed up.
Ideally, allow the salad to sit for 10 minutes to let the flavors meld, but it’s perfectly fine to serve right away.
If you wish to make this dish ahead, you can mix everything except for the avocado up to 2 days ahead, then add the avocado right before serving. The salad will keep this way in the fridge for up to 5 days, though freshness will deteriorate after 2 days. Enjoy!
Black Beans Corn Avocado Salad Storing Leftovers
You can refrigerate this salad in an airtight container for up to a day. Unfortunately, this salad doesn’t store super well so make it fresh! Believe me, you’ll thank me later. I have also written an article on Black Beans and Rice Instant Pot Recipe to Make.
Because this salad contains avocado, it should be eaten within a few hours due to browning.
However, if you wish to make this ahead, you can leave the avocado out until serving, in which case the salad can sit in the fridge for several days with no problems. This is usually what I do. You can get more from this video.
How to Serve This Black Beans Corn Avocado Salad Dish?
This easy salad makes for a delicious side dish for mains like Grilled Ribeye and Grilled Flank Steak, or a Smoked Pork Butt.
This salad is also wonderful tossed with this Cilantro Lime Dressing if you’d like something fancier than olive oil and lemon.
We often pack this up for picnics along with other portable options like Curry Chicken Salad, Salmon Salad, and Red Potato Salad. Bring along some tortilla chips to enjoy it like salsa.
Black Beans Corn Avocado Salad Recipe Variations
One of my favorite things about this black bean avocado salad is how much you can switch up the ingredients. This is the base recipe I tend to stick with but feel free to add the following complementary ingredients.
Onion – If you enjoy the bite of raw onion, add 1/4 cup minced red onion. For a milder onion experience, add 1/4 cup of sliced green onions.
Other herbs – If you wish to make this lean more toward Mexican flavors, switch out the herb for fresh cilantro. This goes so well with the sweet corn and ripe avocado.
Spices – Add up to 1 teaspoon of ground chipotle, chili powder, or ground cayenne pepper to add some heat. Or, add one finely diced jalapeño.
Lime – Instead of lemon, try fresh lime juice instead. This is particularly nice if you’re using cilantro and more Mexican-leaning flavors. If you don’t have any fresh citrus, you can get by with quality apple cider vinegar, white wine vinegar, red wine vinegar, or tangy balsamic vinegar (don’t use a thick and sweet one).
Other beans – You may use any kind of canned bean you like here. Kidney beans and white beans are also great.
Red bell pepper – If you enjoy the crunch and flavor of raw red peppers, finely chop one and incorporate it into the salad.
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Healthy and full of fiber: Black beans, kidney beans, and cannellini beans are rich in protein and fiber which makes this a filling and well-rounded salad recipe.
Other foods that can cause cross-reactivity with avocados include bananas, kiwis, and chestnuts.
Excess intake of avocados may cause hypersensitivity, allergy, liver damage, nausea, vomiting, asthma, and interaction with blood-thinning medications.