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Summer Corn, Avocado & Black Bean Salad Recipe

This Summer Corn, Avocado & Black Bean Salad is fresh, colorful, and bursting with flavor. A quick and healthy dish perfect for warm days, cookouts, or light meals. It’s easy to make, allergy-friendly, and incredibly satisfying.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • 1 1/2 cups cooked corn fresh, canned, or thawed frozen
  • 1 15 oz can black beans, drained and rinsed
  • 1 ripe avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 red bell pepper chopped
  • 1/4 cup red onion finely chopped
  • 2 tbsp chopped cilantro optional
  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1/2 tsp cumin
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

  • In a large bowl, combine corn, black beans, cherry tomatoes, bell pepper, red onion, and cilantro.
  • In a small bowl, whisk together lime juice, olive oil, cumin, garlic, salt, and pepper.
  • Pour the dressing over the salad and toss gently to coat.
  • Carefully fold in the diced avocado just before serving.
  • Serve immediately or chill for up to 2 hours for enhanced flavor.

Notes

  • Add avocado just before serving to prevent browning.
  • Use grilled corn on the cob for extra smoky flavor.
  • Add diced jalapeño for a spicy kick.
  • Toss in cooked quinoa for a protein boost.
  • Pairs well with tortilla chips, grilled meats, or as taco filling.