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.
Course Side Dish
Cuisine American
Keyword avocado bean salad, black bean corn avocado salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 300kcal


  • 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