Avocado Black Bean Salad Recipe with Corn
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Jump to RecipeThis avocado black bean salad is a great hearty southwestern side dish! Perfect as a Taco Tuesday side dish, this simple salad is loaded with fresh corn, spices, herbs, and creamy avocado.
We love serving this tasty salad as a side dish, a quick lunch, or as a dinner with quinoa tacos and Greek yogurt cornbread. It’s light, refreshing, and super simple to make.
Want more flavorful salad ideas? Try our vegetarian California spaghetti salad, Thai quinoa salad with peanut sauce, and our favorite sweet & spicy Tajin fruit salad!
We have tacos at least once a week, and this avocado black bean salad is the perfect side dish to make along side them. We keep all these ingredients on hand in the fridge/pantry, so throwing this together is a snap. Since I’m usually chopping tomatoes, lettuce, and cilantro for taco toppings, its so easy to cut up a few extra to make this salad.
The salad is super fresh and has a great tangy flavor from the citrus in the dressing. And if you have a few extra avocados around that need to be used up… doubling the recipe works just as well! See note below for saving some salad for later in the week.
Why This Recipe Works
- It’s bright, fresh, and bold!
- No boring salads here – this tasty black bean avocado salad is loaded with flavor.
- It has whole, simple, clean ingredients.
- It’s a great plant-based side dish for any meal.
- Ready in 15 Minutes, this salad gets to the table fast!
Ingredients You’ll Need
- Avocado, Corn, Salad Greens, Onion, Jalapeno Peppers
- Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in this dish. I only use low or no sodium beans in my recipes. You can always add salt in, but it’s impossible to take out.
- Lime Juice
- Extra virgin olive oil
- Fresh garlic cloves
- Sea Salt
- Black Pepper
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Substitutions and Variations
- You can substitute any kind of cooked beans in this recipe instead of the black beans. Canned kidney beans, pinto beans, or chickpeas are all great substitutions.
- For a less spicy version, Remove the seeds and inner ribs from the jalapeno before slicing. Or you can omit the jalapeno alltogether.
- Swap in your favorite veggies – fresh bell pepper, cucumber, or snap peas would be a great addition.
What Type of Corn To Use
I like used a thawed, frozen sweet corn, which works great in this salad! Frozen sweet corn is picked when ripe, and is great all year long – especially when corn isn’t in season.
If you can find fire-roasted frozen corn, even better! You can also use fresh corn or canned corn, just make sure the canned corn is drained before adding it to the salad.
30 Minute Side Salads for Entertaining
This black bean avocado salad is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a home cooked meal but don’t want to spend hours in the kitchen.
Browse all our Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)!
How To Make This Recipe
Step 1: In a large bowl, add the washed salad mix.
Step 2: To the greens, add the avocado, black beans, corn, tomato, red onion, cilantro, and jalapeno peppers (if using)
Step 3: In a small bowl (or mason jar with airtight lid), combine all the dressing ingredients together and stir well to combine.
Step 4: Pour the dressing over the salad and serve immediately.
Recipe FAQs
Yes you can! Just be sure to add the dressing and slice the avocado right before serving. This will keep the greens from wilting, and the avocado from browning before you serve.
This salad is best fresh, but it can last up to 1 day in the fridge. Store any leftover salad in an airtight container and refrigerate.
Yes, this recipe is written as suitable for both vegan and gluten free diets – just be sure that any bottled or canned ingredients you use are certified gluten free before adding.
More Easy Bean Recipe Ideas
- Old Fashioned 4 Bean Salad
- BBQ Chickpea Tacos
- Pinto Bean Soup Recipe
- Asian Bean Salad Recipe
- Chickpea Shawarma Wraps
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Avocado Black Bean Salad
Equipment
Ingredients
For the Salad
- 1 avocado cubed
- 1 14-ounce can black beans rinsed and drained
- 1 cup sweet corn
- 1 large tomato diced
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro finely chopped
- 1 jalapeno pepper sliced, optional
- 2 cups salad greens baby spinach, arugula, or leaf lettuce
For the Dressing
- 3 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic pressed or minced
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- In a large bowl, add avocado, black beans, corn, tomato, red onion, cilantro, jalapeno (if using), and salad greens. Set aside
- In a small mason jar, combine all the dressing ingredients together and shake well to combine
- Pour the dressing over the salad, and serve immediately!
- This can be made into a few mason jar salads by layering: dressing on bottom, all salad ingredients (except lettuce) in the middle, and your chopped lettuce greens on top!
Notes
- You can substitute any kind of cooked beans in this recipe instead of the black beans. Canned kidney beans, pinto beans, or chickpeas are all great substitutions.
- For a less spicy version, Remove the seeds and inner ribs from the jalapeno before slicing. Or you can omit the jalapeno alltogether.
- Swap in your favorite veggies – fresh bell pepper, cucumber, or snap peas would be a great addition.
Nutrition
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Beautiful and delicious
Yum! I think I might make this tonight