This Corn and Avocado 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 or Grilled Chicken Breast.

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

Avocado Bean Salad - In White Bowl with Corn and Tomatoes

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.

Black Bean Corn Avocado Salad with Tomatoes and Chickpeas in White Dish

There’s so much texture and flavor going on!

How to Make It Step by Step:

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:

Corn, Beans, Avocado, Tomato in Glass Mixing Bowl  

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:

Adding Lemon Juice to Black Bean Corn and Avocado Mixture in Bowl

Mix everything together, then ideally let the salad sit for at least 10 minutes, to allow the flavors to meld:

Black Bean Chickpea and Avocado Salad - in Glass Bowl Mixed Together

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.

Avocado Bean Salad Recipe - Served in White bowl With Grape Tomatoes, Chickpeas, and a Simple Dressing

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

More Favorite Salad Recipes:

Avocado Bean Salad In White Bowl with Corn and Tomatoes and Spoon

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.

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  • 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 at least 10 minutes, to let the flavors meld.
  • If you're not serving the salad right away, you can mix everything together except for the avocado, then add the avocado right before serving. The salad will keep this way in the fridge for a couple days. Enjoy!


*You may use canned corn, frozen corn, or fresh corn. If using frozen or fresh, make sure to cook the kernels appropriately. Usually frozen corn you need to boil, and fresh corn can be grilled, boiled, etc. 


Calories: 300kcal, Carbohydrates: 34g, Protein: 10g, Fat: 16g, Saturated Fat: 2g, Sodium: 716mg, Potassium: 711mg, Fiber: 11g, Sugar: 4g, Vitamin A: 920IU, Vitamin C: 21.4mg, Calcium: 61mg, Iron: 2.9mg

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.