Black Bean Avocado and Corn Salad (Salsa)

By Jessica Hylton - - Updated
This Black Bean Avocado and Corn Salad is the easiest salad you’ll ever make! It takes 15 minutes, is loaded with a variety of delicious flavours and is so versatile as a dip, salsa or salad!
This Black Bean Avocado and Corn Salad is the easiest salad you’ll ever make! It takes 15 minutes, is loaded with a variety of delicious flavours and is so versatile as a dip, salsa or salad! via https://jessicainthekitchen.com
What’s your favourite cuisine or food? Whenever someone asks me what my favourite cuisine or food is, I always struggle to give an answer. With all the amazing food that the world has to however, it is so incredibly hard to choose. To me – that means the dish I could eat forever and forever. Sometimes I think it’s Indian food. My husband is convinced it is veggie burgers for me. Honestly? I just don’t have a sure answer for that right now.
What I do have an answer for is the cuisine I am looking forward to the most for the next week of my life – Mexican cuisine in Tulum, Mexico! I am so incredibly excited for our anniversary trip, friends. The beach, the mezcal, the music – and of course, the food! There are so many things to experience in Tulum, Mexico. I decided to get the party started early with this Black Bean Avocado and Corn Salad. It embodies some of my favourite ingredients from the Mexican cuisine, into a beautiful and easy salad that is so versatile.
  • It works as a dip
  • As a taco filling
  • As a Salsa
  • Mixed into some quinoa (sooo much flavour)
  • Any way you desire
This Black Bean Avocado and Corn Salad is the easiest salad you’ll ever make! It takes 15 minutes, is loaded with a variety of delicious flavours and is so versatile as a dip, salsa or salad! via https://jessicainthekitchen.com
I love how all these flavours come together so well, and that the avocado just ties is all in. As if that wasn’t amazing by itself, the light dressing and seasonings in this Black Bean Avocado and Corn Salad really take it over the top. I love the flavour of cumin here. The lime, as usual, highlights the best of everything and blends it together beautiful. Also, this is such an incredibly easy salad that you can whip it up in no time!
P.S. if you’re prepping this ahead of time – don’t add the avocado until you’re ready. It keeps it nice and fresh, and a gorgeous colour if you add it when you need it.
Mexico – here I come again! I hope you enjoy friends!
This Black Bean Avocado and Corn Salad is the easiest salad you’ll ever make! It takes 15 minutes, is loaded with a variety of delicious flavours and is so versatile as a dip, salsa or salad! via https://jessicainthekitchen.com
This Black Bean Avocado and Corn Salad is the easiest salad you’ll ever make! It takes 15 minutes, is loaded with a variety of delicious flavours and is so versatile as a dip, salsa or salad! via https://jessicainthekitchen.com

Black Bean Avocado and Corn Salad (Salsa)

This Black Bean Avocado and Corn Salad is the easiest salad you’ll ever make! It takes 15 minutes, is loaded with a variety of delicious flavours and is so versatile as a dip, salsa or salad!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Course Salads, Sides
Cuisine American
Keyword Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free, vegan, Vegetarian
Ingredients
  • 2 cups corn
  • 2 cups cooked black beans drained and rinsed thoroughly
  • 1/2 cup bell pepper diced
  • 2 tablespoons diced jalapeños
  • 1 cup 157g tomatoes, diced
  • ¼ cup 37g red onions
  • ¼ cup 8g parsley
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • Pinch salt
  • Juice of two limes
  • 1 cup avocado or ½ avocado 124g diced
Instructions

Instructions

  • Mix all the ingredients together in a bowl and toss. Ideally, let it sit for 30 minutes so that the lime brings out the best flavors, but you can serve it immediately with tortilla chips.
NOTES
Notes
P.S. if you’re prepping this ahead of time – don’t add the avocado until you’re ready. It keeps it nice and fresh, and a gorgeous colour if you add it when you need it.

Nutrition

Calories: 274kcal | Carbohydrates: 46g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 870mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1307IU | Vitamin C: 52mg | Calcium: 56mg | Iron: 4mg
by Jessica

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4 comments

  1. Elizabeth Ward says:

    If I don’t have canned or fresh corn, can I use frozen?

    • Gavin | Jessica in the Kitchen says:

      Hi Elizabeth yes you can! Also thanks so much for reading!

      • Elizabeth Ward says:

        5 stars
        I love your blog and recipes, Jessica. I eat a vegetarian diet 5-6 days per week. Have you ever tried recreating the middle eastern dishes you experiences in Israel? Yum!

        • Hey Elizabeth,

          Thank you so much! I’ve recreated my hummus, but I definitely need to do more!! Just search “hummus” in my search bar!!

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