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!
 
Black bean avocado and corn salad in a bowl, with a chip dipped in it.
 
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
A wooden spoon stirring black bean avocado and corn salad in a glass bowl.
 
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
Black bean avocado and corn salad in a white bowl with a chip dipped in it.

Black Bean Avocado and Corn Salad (Salsa)

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
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!
5 (from 3 ratings)
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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 

  • 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.
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

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Salads, Sides
Author: Jessica Hylton