Black Bean Avocado and Corn Salad

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

5 from 1 vote

Black Bean Avocado and Corn 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 Time30

Cook Time0

Total Time30

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

Instructions

Make the vinaigrette

In a small bowl, whisk together the olive oil, lime juice, garlic, salt, pepper, and cumin until blended. Set aside

Prepare the salad ingredients

Rinse and drain the black beans well. Thaw the corn completely and drain off any excess liquid. Chop the tomatoes, avocado, jalapeño, red onion, and herbs. Cube or crumble the feta cheese

Assemble the salad

Add the black beans, corn, tomatoes, jalapeño, red onion, herbs, and feta to a large bowl. Add a few tablespoons of the cumin-lime vinaigrette and toss gently to combine.
Add the avocado Gently fold in the avocado last so it keeps its shape. Taste and add more vinaigrette, salt, or pepper as needed.

Serve

Serve right away, or refrigerate for 30 minutes to let the flavors blend. If making ahead, add the avocado just before serving.

Notes

About corn - If you want to 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