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!
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.
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.
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!
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.
- 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
- In a large bowl, quickly stir together garlic, salt, cayenne, sugar, olive oil and lime juice.
- 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.
- Stir in avocados just before serving. Best served at room temperature.
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.