15-Minute Black Bean, Corn, and Avocado Salad

This 15-Minute Black Bean and Corn Salad is a fresh, healthy side dish made with simple ingredients and a zesty lime dressing. Ready in just 15 minutes, it’s perfect for meal prep and summer gatherings.

I’m sure you can tell that I’m super into lettuce-less, scoop-able salads lately.

There’s something just so good and refreshing about salads with a ton of chopped veggies and different textures. And then, of course, scooping everything up with crisp, salty chips.

I’ve seen cowboy caviar all over lately, and this salad was inspired by a mix of that, plus some of my summer favorites.

Why You’ll Love This Black Bean and Corn Salad

It truly has it all: plenty of veggies that provide essential vitamins, minerals and fiber; protein from both the corn and the black beans; carbs from the corn, black beans, and tortilla chips; and fat from the avocado and dressing.

What does all that mean? 1) That this salad is pretty nutritious and 2) that it’ll help keep you feeling full and satisfied.

Plus, to make this 15-Minute Black Bean and Corn Salad salad as easy and simple as possible, I utilized staples like canned beans and canned corn. Don’t let fear mongers fool you: canned produce can be just as nutritious as fresh.

Simply wash and drain whatever’s in the can and you’re good to go. Store any extras in an airtight container in the fridge.

How to Make This 15-Minute Black Bean Corn and Avocado Salad

Prep the ingredients

You’ll need corn, olive oil, cherry tomatoes, red onion, avocado, black beans, and basil. Don’t forget tortilla chips for scooping!

Mix the dressing

Add all of the dressing ingredients to a mason jar and shake vigorously to combine. Set aside.

Char the corn

Char the corn. Add 1 teaspoon of oil to a hot skillet over medium high heat. Add the corn and let sit for a few minutes on all sides until lightly charred. Using a sharp knife, cut all corn off of the cob and set aside.

Note: This step is optional. If skipping this step, simply cut the corn off the cob without charring. You can also use canned corn.

Prepare the Bsalad

To prepare the 15-Minute Black Bean and Corn Salad, add the tomatoes, red onion, avocado, black beans, and corn to a large bowl.

Add the dressing and toss well.

Garnish & serve

Garnish this 15-Minute Black Bean and Corn Salad with basil & serve.

What to Serve With This Black Bean and Corn Salad

Greek Yogurt Pita with Parsley Butter: This salad was made to go with tortilla chips or pita. If you feel like making your own pita, this one is a must.

5-Minute Spicy Edamame Dip: A quick, delicious high protein and high fiber dip to go with this quick high protein, high fiber salad.

Blackened Salmon with Peach Salsa: Want to up the protein even more? Try serving it with this Blackened Salmon to keep up the summery vibes.

Easy Baked Chicken Tacos: A totally Mexican-inspired meal – this salad + these tacos are a match made in heaven.

Mexican Street Corn Pasta Salad: If you’re entertaining during the summer, these two salads pair so nicely together and are always a hit.

15-Minute Black Bean and Corn Salad Tips

• Substitutions: Swap cherry tomatoes for any tomato variety – just make sure to chop well. You can also swap in any other type of beans or peas: black eyed peas or kidney beans would work well. In the dressing, if you don’t have red wine vinegar, swap for another light vinegar.
• Storage: To make this salad in advance, toss everything with the dressing except the avocado. The lime juice in the dressing will help prevent the avocado from browning for a few hours, but no longer than that. So, store in the fridge in an airtight container and add ripe avocado when you’re ready to eat.
• Tortilla chips are a must: It’s worth saying that the tortilla chips are a must. This simple salad is delicious, but the best part is scooping everything up with the chips. Don’t skip them!

Course: Dinner, Lunch, Salad

Cuisine: Mexican

15-Minute Black Bean, Corn & Avocado Salad

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Sammi Brondo

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Prep Time 15 minutes mins

Total Time 15 minutes mins

This 15-Minute Black Bean and Corn Salad is a fresh, healthy side dish made with simple ingredients and a zesty lime dressing. Ready in just 15 minutes, it's perfect for meal prep, and summer gatherings.

Ingredients  

• 2 ears of corn
• 1 teaspoon olive oil
• 1 pint tomatoes (around 2 cups, sliced in half)
• 1/4 small red onion diced
• 2 avocados cut into cubes
• 1 15-ounce can black beans (around 1 1/2 cups), drained and rinsed
• Basil to garnish
• Tortilla chips to scoop

Dressing

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 lime juiced
• 2 teaspoons honey
• Salt

Instructions 

• Char the corn (this step is optional!). Add 1 teaspoon of oil to a hot skillet over medium high heat. Add the corn and let sit for a few minutes on all sides until lightly charred. Using a sharp knife, cut all corn off of the cob and set aside. Note: if skipping this step, simply cut the corn off the cob without charring. You can also use canned corn.
• Add all of the dressing ingredients to a mason jar and shake vigorously to combine. Set aside.
• Add the tomatoes, red onion, avocado, black beans, and corn to a large bowl. Add the dressing and toss well.
• Top with basil to garnish and serve immediately.

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A post shared by Intuitive Eating Dietitian | Sammi Haber Brondo, MS, RD (@veggiesandchocolate)

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