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15-Minute Black Bean, Corn & 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.
Course Dinner, Lunch, Salad
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Author Sammi Brondo

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.