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Recipe Box: Corn, Black Bean, and Avocado Salad is Summer in a Bowl

This perfect summer salad is full of fresh vegetables and loaded with taste

By Elisa Rispoli, publisher for Macaroni KID West Morris, NJ August 18, 2021

My aunt introduced me to this corn, black bean, and avocado salad at a family BBQ, and I've been making it ever since. It's the perfect summer salad, full of fresh vegetables and loaded with taste.

We eat it alone as a fresh side salad, or you can even serve it as a topping for tortilla chips.

PRO TIP: If there is any of this corn, black bean, and avocado salad left over, serve it with poached eggs for breakfast the next morning. Delicious.

Corn, Black Bean, and Avocado Salad

  • 2-3 ears of fresh corn, kernels cut off the cob
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, chopped with seeds removed
  • ½ a red onion, diced
  • 2 Tablespoons olive oil
  • 1 container cherry tomatoes, each cut in half
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 can black beans, drained
  • A handful of fresh cilantro, chopped
  • Tortilla, crisped and sliced into thin strips about 1 inch long (or ready-made tortilla strips, usually found in the produce section of the grocery store)

For the Dressing:

  • Juice from 2 limes
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • Salt & pepper to taste

1.) Sauté the corn, red pepper, jalapeño, and red onion in the olive oil until tender. Place in a bowl and let cool.

2.) Add tomato, avocado, and beans to the bowl.

3.) In a separate bowl, whisk together the dressing ingredients.

4.) Add dressing and mix gently, being careful not to smash the avocado.

5.) Chill and serve. Add cilantro and top with tortilla strips just before serving.