Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette
The harissa vinaigrette is everything.
Serves6
Makes5 cups
Prep15 minutes
I love a simple, throw-together salad during the summertime, when it’s too hot to turn on the oven or even think about the possibilities (where, in my home, there is no AC). I want something quick, satisfying, and flavorful that ideally won’t add heat to my kitchen.
This salad checks all of those boxes. Fresh corn is tossed with creamy avocado, canned black beans, and cilantro all in a punchy harissa vinaigrette that cuts right through with a hit of spice and smoke and a touch of sweetness. And it all comes together in one bowl: Maximum flavor with minimum cleanup. It’s the perfect thing to throw together as a side for dinner, or to bring to your next cookout.
Why You’ll Love It
- It’s a fun twist on a classic. Corn and black bean salad is well-worn territory. The punchy flavor of the harissa vinaigrette brings unexpected tang and spice to this common cookout side dish.
- It comes together really quick. Make the dressing in a large bowl and then toss the salad ingredients right on top. The whole thing takes about 15 minutes from start to finish.
Key Ingredients in Corn, Avocado, and Black Bean Salad
- Corn. Fresh, sweet corn is perfect for this recipe. If you prefer a little char on your corn, feel free to throw it on the grill, under the broiler, or onto your gas stovetop grates before cutting the kernels from the cob.
- Avocados. Avocados add creaminess to the salad and help to balance the spicy vinaigrette.
- Black beans. Canned beans keep things speedy; no need to soak and boil dried beans.
- Harissa. Harissa is a spicy chile paste that’s common in North African and Middle Eastern cuisines. In addition to chiles, the thick paste also includes garlic and a variety of spices like cumin, coriander, and caraway. It packs a ton of flavor and heat into one ingredient.
- Lime. Fresh lime juice cuts through the spicy, smoky flavor of the vinaigrette.
- Honey. The sweetness of honey balances out the spicy harissa paste.
- Cilantro. Cilantro adds fresh, herby flavor to the salad.
Helpful Swaps
- You can swap canned corn, drained and patted dry for fresh corn kernels.
- You can substitute canned pinto or kidney beans for the black beans.
- Add sliced cherry tomatoes or diced sweet peppers to the salad if you like.
What to Serve with Corn, Avocado, and Black Bean Salad
Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette Recipe
The harissa vinaigrette is everything.
Prep time 15 minutes
Makes 5 cups
Serves 6
Nutritional Info
Ingredients
- 1
clove garlic
- 1
medium lime
- 3 tablespoons
extra-virgin olive oil
- 1 tablespoon
harissa paste, plus more as needed
- 2 teaspoons
honey
- 1 teaspoon
kosher salt, plus more as needed
- 3
ears fresh corn
- 1
(about 15-ounce) can black beans
- 1/2
small bunch fresh cilantro
- 3
medium scallions
- 2
ripe medium avocados
Instructions
Mince 1 garlic clove. Juice 1 medium lime until you have 1 tablespoon. Place the garlic, lime juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon harissa paste, 2 teaspoons honey, and 1 teaspoon kosher salt in a large bowl and whisk to combine.
Prepare the following, adding each to the bowl with the dressing as you complete it: Shuck and cut the kernels off 3 ears fresh corn (about 2 cups). Drain and rinse 1 (about 15-ounce) can black beans. Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro until you have 1/4 cup. Finely chop 3 medium scallions (about 1/3 cup). Toss to combine.
When ready to serve, pit, peel, and dice 2 medium ripe avocados. Add to the salad and gently fold in with a flexible spatula. Taste and season with more harissa, lime juice, and kosher salt as needed.
Recipe Notes
Substitutions: 2 cups thawed frozen corn kernels can be substituted for the fresh corn kernels.
Storage: Transfer leftovers to an airtight container. Press a sheet of plastic wrap directly onto the surface of the salad, then seal the container. Refrigerate for up to 2 days.