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Black Bean Corn Avocado Salad Recipe

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4.2 from 6 reviews

A vibrant and refreshing Black Bean Corn Avocado Salad combining smoky grilled corn, creamy avocado, and a zesty honey-lime dressing. Perfect as a light lunch or a colorful side dish for your next barbecue.

Ingredients

Grilled Corn

  • 4 ears corn
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Dressing

  • 1 garlic clove, minced
  • 1 jalapeno, minced
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 limes, juice
  • 3 tablespoons olive oil

Salad

  • 15 ounce can black beans, drained and rinsed
  • 2 avocados, diced
  • 1 cup halved cherry tomatoes
  • 1/4 cup finely chopped red onions
  • 1/4 cup chopped cilantro
  • 1/4 cup crumbled feta or cotija cheese

Instructions

  1. Preheat Grill: Preheat a gas or charcoal grill to high heat to prepare for grilling the corn.
  2. Prepare and Grill Corn: Rub the ears of corn with 1 tablespoon olive oil, then season evenly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the corn on the hot grill and cook, turning occasionally, until the kernels are charred on all sides, about 5-7 minutes.
  3. Cool and Cut Corn: Allow the grilled corn to cool enough to handle. Using a sharp knife, carefully slice the kernels off the cob and set aside in a large bowl.
  4. Make Dressing: In a small bowl, whisk together the minced garlic, minced jalapeno, honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, juice of 2 limes, and 3 tablespoons olive oil until well combined.
  5. Combine Salad Ingredients: Add the drained black beans, diced avocados, halved cherry tomatoes, finely chopped red onions, chopped cilantro, and crumbled feta or cotija cheese to the bowl with the grilled corn.
  6. Toss with Dressing: Pour the dressing over the salad ingredients and gently toss everything together to evenly coat. Serve immediately for best freshness and flavor.

Notes

  • Grilling the corn adds a smoky flavor, but you can roast or pan-sear corn if a grill is unavailable.
  • Adjust jalapeno quantity based on desired spice level.
  • Use fresh lime juice for best flavor in the dressing.
  • Feta or cotija cheese adds a salty contrast; omit for a dairy-free version.
  • Best served fresh but can be refrigerated for up to 1 day; avocado may brown slightly.

Find it online: https://marthatasty.com/black-bean-corn-avocado-salad-recipe/