Black Bean Salad with Corn & Avocado
This classic black bean salad is packed with bright, refreshing flavors like corn, tomatoes, and cilantro, and has a kick from fresh garlic, jalapeño, and red onion.
Serves4 to 6
Prep15 minutes
This classic black bean salad is a staple recipe to have in your summer repertoire. It’s packed with bright, refreshing flavors like corn, tomatoes, and cilantro, and has a kick from fresh garlic, jalapeño, and red onion.
The salad starts with two pantry staples — canned black beans and corn — which provide a hearty base. Next, toss in diced fresh tomatoes and creamy avocado, along with all the seasonings. Chop all the ingredients into small pieces so that they’re just a bit larger than the beans and corn kernels, which will make the salad easier to eat. Salt and lime juice make all the flavors pop.
A Simple Summer Salad with Endless Possibilities
Another great benefit of this black bean salad is that it doubles as a chunky dip for tortilla chips (be sure to buy the scoop-shaped ones!) or as a filling for burritos or quesadillas.
The salad gets even better after it sits out a little and all the flavors have melded, making it perfect for picnics, potlucks, and backyard barbecues. The salad’s chunky texture and freshness pair perfectly with anything grilled (from vegetables to burgers), and if you’re cooking indoors, it’s a great complement to crispy seared fish or tofu.
Black Bean Salad with Corn and Avocado
This classic black bean salad is packed with bright, refreshing flavors like corn, tomatoes, and cilantro, and has a kick from fresh garlic, jalapeño, and red onion.
Prep time 15 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1 (15-ounce) can
black beans, drained and rinsed
- 1 (15-ounce) can
corn kernels, drained and rinsed
- 1
medium tomato, diced
- 1
medium avocado, pitted, peeled, and diced
- 1/2
small red onion, finely diced
- 1/2 cup
packed fresh cilantro leaves, finely chopped
- 1
medium jalapeño, ribs and seeds removed, finely diced
- 1
small garlic clove, minced
- 2 tablespoons
freshly squeezed lime juice (from about 1 lime), plus more as needed
- 1 tablespoon
canola or other neutral-tasting oil
- 1/2 teaspoon
ground cumin
- 1/4 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper
Instructions
Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.
Recipe Notes
Make ahead: This can be made up to 1 hour in advance.
Storage: Refrigerate in an airtight container up to 4 days.