Black Bean Corn Salad with Avocado

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No cook, fresh, healthy, delicious and easy – This black bean corn salad with avocado checks all the boxes!

I make this salad that also doubles as a dip while I’m doing meal prep for the week. There is no cooking involved when using canned beans and corn.

It is meant to be served cold, but Jim always heats his up. I keep it in the refrigerator to grab for a quick lunch or snack.

Spoon the bean mixture over greens for a fresh salad. It’s much faster than starting a salad from scratch. It also works well over baked potatoes, or scooped up with tortilla chips.

There are many variations of black bean and corn salad, from the ingredients to the name. Sometimes it referred to as black bean and corn salsa or black bean and corn dip.

Want it spicy? Add a jalapeno. Don’t have fresh tomatoes? Grab a can. Don’t like avocado? Leave it out.

Since there is no cooking involved, feel free to experiment with the flavors to make it exactly as you’d like.

Black Bean Salad Recipe

Ingredients

• 1 can Black Beans (15 ounces, drained and rinsed)
• 1 can Corn (15 ounces, drained and rinsed)
• 2 cups Tomatoes (diced)
• 1/4 cup Red Onion (chopped)
• 2 cloves Garlic (or 1 tbsp minced garlic)
• 1 Avocado (diced)
• 1 Jalapeno Pepper (diced, optional)
• 2 Lime (juiced)
• 1/2 tsp Chili Powder
• 1/4 tsp Cumin
• 1/8 tsp Salt (if using)
• 1 head Romain Hearts (or other mixed greens)

Step 1 – Combine Beans and Veggies

In a large mixing bowl, combine the drained and rinsed black beans and corns with the diced tomatoes, pepper, onion, garlic and avocado.

Step 2 – Add Spices

Add the lime juice, chili powder, cumin, and salt. Stir.

Step 3 – Chill and Serve

Store in an air tight container and serve chilled over a bed of greens. You can also serve it over a baked potato or with tortilla chips.

Variations

If you don’t like it spice, omit the jalapeno. Want more spice? Add hot sauce. The addition of cilantro is a great flavor twist too.

Don’t have black beans in your pantry? Replace those with cooked lentils or chickpeas instead.

Storing Leftovers

Keep refrigerated in an air tight container for up to three days. One serving is approximately one cup.

More Black Bean Recipes

• Black Bean Mango Salad
• Sweet Potato and Black Bean Bowl
• Instant Pot Black Beans and Rice
• Cilantro-Lime Infused Quinoa with Black Beans
• Chipotle Black Bean Chili

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