Fresh Corn and Avocado Bean Salad

This quick and easy salad comes together in 10 minutes, and is great to keep on hand in the fridge. It’s filling, healthy, and delicious!

This is one of those recipes that I truly eat all the time.

As much as I love to eat elaborate and complicated things sometimes, I also need quick fixes that I can keep in the fridge to nosh on.

I usually rotate between a bunch of the recipes in the salad section of my recipe index, with ColeslawMexican Street Corn Salad with Black Beans, and Greek Zucchini Salad being a few of my favorites.  

Since they’re not lettuce-based salads, they’re all sturdy enough to last a couple days in the fridge.

And there is still a lot of freshness in this salad, with some help from pantry staples like chickpeas and black beans.

It’s filling, it’s healthy, fresh, and also totally delicious. There’s so much texture and flavor going on!

How to Make Avocado Corn Bean Salad:

Really, it’s just a matter of combining a bunch of stuff in a bowl.

Here I have corn kernels, black beans, chickpeas, grape tomatoes, avocado, parsley, salt, and pepper:


For convenience sake, you can use frozen corn that you’ve boiled, or even canned corn.

Or if it’s the summer and you have access to fresh corn on the cob, you can grill it for extra flavor and cut the kernels into the salad.

Add extra virgin olive oil and fresh lemon juice, to dress the salad simply:

Mix everything together, then let the salad sit for at least 15 minutes, to allow the flavors to meld:

The salad should be eaten within a few hours because of the avocado.

However, you can also leave the avocado out until serving, in which case the salad can sit in the fridge for several days with no problems. This is usually the route we take.


Just add avocado chunks to the salad right before serving, and mix well so the avocado is dressed too. Enjoy!

More Favorite Salad Recipes:

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5 from 4 votes

Fresh Corn and Avocado Bean Salad

 This quick and easy salad comes together in 10 minutes, and is great to keep on hand in the fridge. It's filling, healthy, and delicious!
Course Side Dish
Cuisine American
Keyword avocado bean salad, black bean corn avocado salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 476kcal


  • 2 ears fresh corn on the cob
  • 1 avocado diced
  • 1 heirloom tomato diced
  • 1 14-oz can chickpeas rinsed
  • 1 14-oz can black beans rinsed
  • 1/4 cup chopped parsley
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tbsp red wine vinegar
  • salt and pepper


  • Boil the corn for 5 minutes in salted water, then drain and cut the kernels off with a sharp knife.
  • In a bowl, combine the corn, avocado, tomato, chickpeas, black beans, parsley, olive oil, lemon, and vinegar. Season to taste with salt and pepper. Let the salad sit for 30 minutes so the flavors can meld. Enjoy!


Calories: 476kcal | Carbohydrates: 65g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 901mg | Fiber: 19g | Sugar: 6g

Post updated in May 2019. Originally published April 2012.