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Corn Black Bean and Avocado Salad with Lime Dressing

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Corn, lack bean and avocado salad is the perfect side dish for all of your Mexican favorites. It is so fall of flavor, nutrients and yumminess. It’s also a great dip with tortilla chips!

Bowl of avocado, corn and black bean salsa with cilantro.

I have come to a few conclusions.  The first: every weekend should have three days!  

It is amazing the difference that one extra day makes.  The second: Tuesdays after a Monday off are the strangest.  Is it Monday? Is it Tuesday?  What should I be doing with my life?  

What they heck happened on Friday (which seems so long ago now) and what loose ends am I supposed to be tying up?

Or is that just me?

Don’t get me wrong, I am super grateful for the extra day and all of the quality time with friends, family and especially my little Jax… but it does make for an extra hard reboot when it’s over!

Of course none of that has anything to do with this salad.  The inspiration for this salad came from my sister-in-law, Jess.  

She sent a recipe along with the instructions for her chicken enchiladas.  I made a few changes to match our tastes and the ingredients we are more likely to have on hand.

pork taquitos with sour cream served with corn and black bean salad

Which is delicious, by the way.  I made it to go with some pulled pork taquitos and it would be great alongside tacos, enchiladas, burritos and the usual suspects, but it would also be great served with a great piece of grilled chicken or a pork chop.

Heck, I liked it so much that I took a bowl of it on the road with me the next day and had it for lunch.  That’s it, corn, black bean and avocado salad a fork and a big glass of water.  I was happy as a clam.

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This is also great as a dip.  Just spoon a nice pile on your plate and grab some tortilla chips and you are in business. It’s a great snack, starter or tailgate food as well!

Jax was a little disappointed to find bits of green stuff (cilantro) on his beloved avocado.  He would prefer a half an avocado and a spoon.  So next time I make it, I’ll have to reserve some plain avocado for him!

Bowl of corn and black bean salad with avocados, lime and cilantro.

This recipe is huge, so it would be perfect for a family gathering or would make an excellent potluck dish.  If you are making it for a small family, just cut it in half!

For another fun corn side dish, try cheesy corn casserole with green chiles. It has a little zing and a hit a cheese in a classic corn pudding base.

Yield: 12 Servings

Corn Black Bean and Avocado Salad with Lime Dressing

Corn, black bean and avocado salad is the perfect side dish for all of your Mexican favorites. It is so fall of flavor, nutrients and yumminess. It’s also a great dip with tortilla chips!

Corn, black bean and avocado salad is the perfect side dish for all of your Mexican favorites. It is so fall of flavor, nutrients and yumminess. It’s also a great dip with tortilla chips!

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 tsp salt
  • 1/4 tsp cayenne pepper
  • 2 T sugar
  • 1/4 tsp garlic powder
  • 6 T extra virgin olive oil
  • 6 T lime juice
  • 1/2 cup cilantro, chopped
  • 1/2 cup green onions, chopped
  • 3/4 cup diced sweet peppers, chopped
  • 2 15oz cans of black beans, drained and rinsed
  • 12 oz frozen corn, defrosted and drained
  • 2 large avocados, chopped

Instructions

  1. In a large bowl, quickly stir together garlic, salt, cayenne, sugar, olive oil and lime juice.
  2. Add beans, corn, peppers, green onions and cilantro.  Toss in dressing, then cover and chill for at least an hour but as long as overnight.
  3. Stir in avocados just before serving. Best served at room temperature. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 394mgCarbohydrates: 30gFiber: 9gSugar: 4gProtein: 8g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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Karly

Wednesday 8th of June 2016

This looks amazing! Thanks for linkin' up with What's Cookin' Wednesday!

Carlee

Wednesday 8th of June 2016

Thanks, Karly!

Unknown

Tuesday 7th of June 2016

Carlee, we make this all the time in the summer - It's one of our favorite things! It makes such a perfect appetizer. Pinning! Thanks so much for linking up at You Link It, We Make It, hope to see you back tomorrow!

Carlee

Wednesday 8th of June 2016

Isn't it so good? Thanks so much, see you tomorrow!

Carlee

Wednesday 8th of June 2016

Isn't it so good? Thanks so much, see you tomorrow!

Frugal Hausfrau

Tuesday 7th of June 2016

What a lovely salad! I bet it was perfect with the taquitos! Hope you had a great weekend!

Carlee

Tuesday 7th of June 2016

It really was, thanks Mollie! I hope your weekend was lovely as well.

Debbie

Sunday 5th of June 2016

Hi Carlee, this does sound like a perfect summer side dish. i bet the longer it sits the tastier it gets (up to a point!).

xx

Carlee

Monday 6th of June 2016

It really does! It was super good on day two, though I imagine the avocados could only go so long before they end up brown mush!

Jessica Jarrell

Thursday 2nd of June 2016

Oh yes! This sounds yummy and perfect for me! I love corn and black beans together, but then you go and add avocado? Boo yah! I'll be trying this for sure!

Oh, and it's Thursday and I still feel like I'm recovering from the holiday weekend! ha ha :-)

Carlee

Thursday 2nd of June 2016

Short weeks are the longest!! (But totally worth it for that extra day of weekend!) This salad is amazing. I really hope you give it a try!

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