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!

The funny thing about blogging is yes, everything I post is something that I eat, but 3 posts/week doesn’t even begin to cover what I eat the majority of the time. So what else do I eat?

People tell me they imagine my house full of picture perfect food a la Bree Van de Kamp in Desperate Housewives… you know, a frosted cake in a glass cake dome on the counter, a basket of freshly baked biscuits in a tea towel, a container in the fridge full of carved turkey for fancy pants sandwiches.

But as much as I love to make in-depth dishes, I also need quick fixes that I can keep in the fridge to nosh on. This fresh corn, avocado, tomato and bean salad is one of the dishes I keep in my fridge all the time. It’s filling, it’s healthy, fresh, and also totally delicious. There’s so much texture and flavor going on!

The first thing you want to do is gather up some fresh corn on the cob. Frozen corn just can’t do the job here.

Next, take the husks off the corn and give them a little rinse:

Boil the corn for 5 minutes in salted water, then use a sharp knife to cut off the kernels:

Combine the corn with the avocado, tomato, beans, herbs, etc, and pour in the vinaigrette:

Give it a good toss and season to taste with salt and pepper. Let the flavors meld for 30 minutes, then eat!

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5 from 2 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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 476kcal

Ingredients

  • 2 ears fresh corn on the cob
  • 1 avocado diced
  • 1 heirloom tomato diced
  • 1 can chickpeas rinsed
  • 1 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

Instructions

  • 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!

Notes

 

Nutrition

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