Corn and black bean salad recipe

Black Bean Corn Avocado Salad

Quick and Easy black bean corn avocado salad, no cooking required!

Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 people
Calories 245 kcal
Author Sheena Strain


  • 2 cups corn approx 3 corn cobs, or frozen
  • 1 can black beans rinsed and drained
  • 3 green onions chopped
  • 1 red bell pepper chopped
  • 1 avocado pitted and chopped
  • 8 oz cherry tomatoes halved
  • 3 green onions chopped

Corn Avocado Salad Dressing


How to Cook fresh Corn for Black bean corn avocado salad

  1. Shuck the corn and remove all the silks. Cook the corn cobs in boiling water for about five minutes, let them cool a little then cut the corn off.  Or use raw corn straight from the cob.  

  2. For frozen corn there's no need to defrost it, just add it as it it and it will defrost quickly and help chill the rest of the salad.

How to Make Black bean corn avocado salad

  1. Chop the tomatoes, green onions, red bell pepper, and avocado and add to a large bowl with the corn and black beans.

  2. Mix the olive oil, lime juice, honey, cumin, for the dressing.

  3. Pour over the salad and mix well to combine.

  4. Season with salt & hot sauce to taste.

Nutrition Facts
Black Bean Corn Avocado Salad
Amount Per Serving
Calories 245 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 10mg0%
Potassium 467mg13%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 5g6%
Protein 5g10%
Vitamin A 975IU20%
Vitamin C 41.1mg50%
Calcium 28mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.