Avocado Corn and Black Bean Salad

Bright colored avocado , black bean, and corn salad with tomatoes and jalapenos in a white bowl.

5 from 1 vote

Avocado Corn and Black Bean Salad

A fresh and colorful summer salad made with black beans, corn, avocado, tomatoes, feta, and a zesty lime-cumin vinaigrette. Easy, healthy, and ready in minutes.

Prep Time20

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings: Yield 1 quart

Calories: 272kcal

Author: Sally Cameron

Ingredients

Black bean salad

15 ounces canned black beans rinsed and drained
10 ounces frozen corn kernels fully thawed
2 roma tomatoes
1 medium avocado ripe but firm
½ large jalapeno
½ small red onion 3-4 tablespoons
1 tablespoon chopped cilantro or Italian parsley
4-5 ounces feta cheese

Cumin Lime Vinaigrette

3 tablespoons extra virgin olive oil
2 tablespoons fresh squeezed lime juice
1 small garlic clove
2 pinches sea salt
1 pinch ground black pepper
¾ teaspoon ground cumin

Notes

About corn - If you want ot use fresh corn, you’ll need 3 large ears of corn to get 2 cups of kernels. Boil corn on the cob for 3 minutes in salted water, drain, and slice the kernels off the cob with a sharp knife.

Using frozen corn? Technically frozen corn kernels don’t need cooking because they are usually blanched before freezing (which almost all commercially frozen corn is). That blanching process partially cooks them to preserve texture, flavor, and nutrients. Just thaw and use.

Nutrition