How to Make the Perfect Summer Corn and Avocado Salad

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Summer Corn and Avocado Salad

Introduction
Looking for a fresh, healthy, and flavorful salad that comes together in just minutes? This Black Bean and Corn Salad is packed with bright flavors, colorful veggies, and a zesty lime dressing. It’s perfect for potlucks, BBQs, or a quick weeknight side dish. Whether you serve it as a side, dip it with chips, or top your tacos with it, this salad is sure to be a crowd-pleaser!

Why You’ll Love This Black Bean and Corn Salad

✔ Quick & easy – Ready in just 15 minutes!
✔ Nutritious & filling – Packed with protein, fiber, and healthy fats.
✔ Versatile – Great as a side, dip with chips, or a topping for tacos.
✔ Meal-prep friendly – Stores well (just add avocado fresh).

Ingredients (Serves 6-8)

For the Salad:

  • 2 cups frozen corn, thawed (or 1 can drained corn)

  • 2 (15 oz) cans black beans, rinsed & drained

  • 2-3 Roma tomatoes, diced

  • 1 bell pepper (red or green), diced

  • ½ red onion, finely diced

  • ½ cup fresh cilantro, chopped

  • 2 avocados, diced (add last to prevent browning)

For the Dressing:

  • ¼ cup lime juice (about 2 limes)

  • ¼ cup extra-virgin olive oil

  • 2 garlic cloves, minced

  • ½ tsp salt

  • ½ tsp red pepper flakes (adjust to taste)

Step-by-Step Instructions

1. Prep the Vegetables

  • Corn: Thaw frozen corn (or drain canned corn).

  • Beans: Rinse and drain black beans well.

  • Tomatoes & Bell Pepper: Dice into small pieces.

  • Red Onion: Finely chop. (Soak in cold water for 5 minutes if you prefer a milder flavor.)

  • Cilantro: Roughly chop the leaves and stems.

2. Combine Salad Ingredients
In a large bowl, mix:

  • Corn

  • Black beans

  • Diced tomatoes

  • Bell pepper

  • Red onion

  • Cilantro

3. Make the Dressing
In a small bowl, whisk together:

  • Lime juice

  • Olive oil

  • Minced garlic

  • Salt

  • Red pepper flakes

4. Toss & Add Avocado
Pour the dressing over the salad and gently toss to combine.

  • Just before serving, add diced avocado and fold in lightly to prevent browning.

Tips for the Best Black Bean and Corn Salad

  • 🌽 Corn Tip: Grilled corn adds an extra smoky flavor that’s amazing!

  • 🥑 Avocado Trick: Toss avocado in lime juice first to help prevent browning.

  • 🌶 Spice It Up: Add jalapeños or extra red pepper flakes if you like some heat.

  • 🧀 Extra Flavor: Crumble feta or cotija cheese on top for added richness.

Serving Suggestions

  • As a Dip: Serve with tortilla chips for a flavorful snack or appetizer.

  • Taco Topping: Perfect for topping chicken or fish tacos.

  • Side Dish: Great alongside grilled meats or BBQ dishes.

  • Meal Prep Bowl: Pair with quinoa or greens for a hearty, nutritious meal.

Storage Tips

  • Best eaten fresh, as avocado may brown after 24 hours.

  • Store the salad without avocado for up to 3 days in the fridge.

  • Revive leftovers with a squeeze of fresh lime juice for added freshness.

Why This Recipe Works

This Black Bean and Corn Salad is packed with vibrant flavors and nutritious ingredients. The black beans and corn provide fiber and protein, while the zesty lime dressing brings a refreshing brightness. The creamy avocado adds richness, making each bite satisfying and delicious.

Final Thoughts

This Black Bean and Corn Salad is a foolproof recipe that’s always a hit at any gathering! It’s fresh, flavorful, and perfect for summer events, potlucks, or just as an easy side dish for dinner.

Tried this recipe?
Let me know how it turned out in the comments! And if you love easy and healthy salads, be sure to check out more of my favorite recipes.

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