Avocado Corn and Black Bean Salad

An overhead image of a bowl of corn sand black bean salad.

Avocado Corn and Black Bean Salad

Need an excellent no-mayo salad option to bring to a picnic? This avocado corn and black bean salad is a new family favorite recipe that's also a great meal prep option for a light lunch you can eat all week!

Course Salad, Side Dish

Cuisine American, Mexican

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 140kcal

Author Jessy Freimann

Equipment

Ingredients

Salad:

6 ears corn on the cob, grilled (this ends up being 2 ¼ cups of corn if you're using frozen)
14.5 ounces black beans, rinsed and drained
1 pint grape tomatoes, halved
1 bunch green onions, chopped- green parts only
1 Anaheim pepper, seeded and diced (if you want a spicier salad you can use 2-3 serrano peppers seeded and diced)
3 Tablespoons fresh cilantro, roughly chopped
1 ripe avocado, diced

Dressing:

½ cup fresh squeezed lime juice (around 3-4 limes)
¼ cup extra virgin olive oil
½ teaspoon honey
1 teaspoon cajun seasoning
1 teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Add all salad ingredients into a large mixing bowl, with the avocado chunks together on the very top of the pile.
In a small bowl (or your measuring cup) whisk together all dressing ingredients until well combined.
Pour the dressing into the bowl aiming for the top of the avocado chunks.
Use a large spoon to mix the salad until well combined and fully coated with dressing.
Taste and adjust seasonings to your liking. Refrigerate until you're ready to serve.

Video

Notes

Keep it simple and use canned black beans. While using dried beans can be slightly more economical, you have to soak them for a while and then cook them. Or you can open a can, drain and rinse the beans, and be ready to go!

I prefer to grill the corn because it adds fabulous flavor and color, but if that's not possible for you, just blanch and cool it.

Manage the level of spiciness to your taste. Use the measurement for the Cajun seasoning that I've included, then once it's all mixed together, taste it and add more if you want it spicier. I always recommend tasting food as you're making it anyway, to make sure it's got plenty of flavor.

Avoid brown avocado chunks. I added the avocados to the bowl last and kept them in a pile, then poured the dressing directly on top of them before mixing everything. I was shocked when days later, my avocados were still green!

Ingredients to prep ahead- The whole thing! Or grill the corn, chop the veggies (except avocado), and mix the dressing, then assemble closer to serving.

Leftovers and storage- Refrigerate in an airtight container for 2-3 days. Give it a good stir before serving, and add an extra squeeze of lime if it seems dry.

Nutrition