Corn Avocado Black Bean Salad
This Corn Avocado Black Bean Salad comes together in 10 minutes, and is great to keep on hand in the fridge. It’s filling, healthy, and delicious, and pairs with lots of main courses like Carne Asada, Turkey Burgers, and Grilled Chicken Breast.
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 Coleslaw, Mexican Street Corn Salad with Black Beans, and Greek Zucchini Salad being a few of my favorites.
Since they’re not lettuce-based recipes, they’re all sturdy enough to last a couple days in the fridge.
And there is still a lot of freshness in this dish, with some help from pantry staples like chickpeas and black beans.
Tips for Best Results
Let it sit for 10 minutes before serving – This is the type of salad that will benefit from being made slightly ahead of time, so the flavors can meld. But don’t worry if you need to serve it right away, it will still be delicious!
Use the freshest ingredients possible – Because we are using some canned ingredients here, we really need the other ingredients to be of peak freshness. Flavor deteriorates as fresh ingredients age, so try to use the freshest herbs and citrus.
Use a slightly underripe avocado – You will want to use a firmer avocado here so that it doesn’t break up too much when you stir everything together.
There’s so much texture and flavor going on here. Let’s make this gorgeous dish!
Ingredients You’ll Need:
- Corn kernels
- Grape tomatoes
- Black beans
- Parsley or basil
- Extra virgin olive oil
- Lemon juice
Step by Step Guide:
All that’s required here is combining our ingredients in a bowl. Here I have the corn kernels, black beans, chickpeas, grape tomatoes, avocado, parsley, salt, and pepper:
What kind of corn should you use?
For convenience sake, I like using frozen corn kernels that have been boiled, or even canned corn. However, if you want to grill your own fresh corn and cut the kernels off, that tastes incredible and makes for an extra beautiful presentation.
Add extra virgin olive oil and fresh lemon juice, to dress the salad simply:
Mix everything together, then ideally let the salad sit for 10 minutes, to allow the flavors to meld. But it’s no problem if you wish to serve this right away, as it will still be delicious.
Because this salad contains avocado, it should be eaten within a few hours due to browning.
However, if you wish to make this ahead, you can 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 what I do.
Just add avocado chunks to the salad right before serving, and mix well so the avocado is dressed too.
How to Serve This Dish
This salad is also wonderful tossed with this Cilantro Lime Dressing if you’d like something fancier than olive oil and lemon.
FAQ and Tips
Because the avocado will brown within a few hours, I don’t recommend storing longer than that. If you expect to have leftovers, it is best to leave out the avocado and just add some right before serving, which will allow you to store the bean salad for 5 days in the fridge.
It is not recommended because fresh and uncooked ingredients like tomato and avocado do not freeze well.
Corn Avocado Black Bean Salad
- 1.5 cups corn kernels *
- 1 lb grape tomatoes
- 14 oz can chickpeas rinsed
- 14 oz can black beans rinsed
- 1/4 cup chopped parsley or basil
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper
- 1 avocado diced
- In a bowl, combine all ingredients except the avocado.
- If serving right away, gently stir in the avocado, and season the salad to taste with additional salt and pepper, as necessary. Adding the avocado at the end keeps it from getting mashed up.
- Ideally, allow the salad to sit for 10 minutes to let the flavors meld, but it's perfectly fine to serve right away.
- If you wish to make this dish ahead, you can mix everything together except for the avocado up to 2 days ahead, then add the avocado right before serving. The salad will keep this way in the fridge for up to 5 days, though freshness will really deteriorate after 2 days. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in May 2019. Originally published April 2012.