Spring is officially in full swing and summer is just around the corner. That means more beach time (!!!), BBQ’s, and lounging outside on our sweet new patio.
This is the time of year I absolutely love. The summers here in Michigan are absolutely beautiful and then pair that with living 1.5 miles from the beautiful beach of Lake Michigan and I’m one happy girl!
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What is Corn, Avocado, and Black Bean Summer Salad?
Corn, Avocado, and Black Bean Summer Salad is a dish born of summer vibes and vibrant flavors—a simple yet satisfying combination that screams sunshine and smiles.
It’s the kind of salad that’s perfect for picnics, barbecues, or any occasion where you need a dose of freshness and flavor.
Why You’ll Love this Recipe
The first time I made it, I was blown away by how easy it was to throw together and how delicious it tasted.
It’s the perfect blend of textures and flavors, with each ingredient playing its part to perfection. Plus, it’s so versatile—you can enjoy it as a side dish or as a meal on its own.
Other Salad Recipes
Ingredients
To make this salad, you’ll need:
- Red onion: Adds a subtle bite and depth of flavor to the salad.
- Fresh cilantro: Brings a burst of herbaceous freshness that complements the other ingredients.
- Corn (fresh or frozen): Provides sweetness and crunch, evoking the essence of summer.
- Grape tomatoes: Add juicy bursts of flavor and vibrant color to the salad.
- Black beans (canned, drained, and rinsed): Offer a hearty texture and protein boost, making the salad more satisfying.
- Avocados: Contribute creamy richness and healthy fats, balancing out the flavors and textures.
- Olive oil: Forms the base of the dressing, adding a smooth mouthfeel and hint of fruitiness.
- Lemon juice: Provides acidity and brightness to the dressing, enhancing the overall flavor profile.
- Salt: Seasoning that brings out the natural flavors of the ingredients and balances the sweetness.
- Ground black pepper: Adds a subtle heat and depth of flavor to the dressing, complementing the other seasonings.
Substitutions & Additions
- Red bell pepper: If you’re out of grape tomatoes, red bell pepper makes a colorful and crunchy substitute.
- Lime juice: No lemons on hand? No problem! Lime juice adds a zesty twist to the dressing.
- Quinoa: For an extra dose of protein and fiber, try adding cooked quinoa to the salad.
Feel free to get creative and make this recipe your own! Whether you’re catering to dietary restrictions or simply working with what’s in your pantry, there are endless ways to customize this dish to suit your taste.
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How to Make this Recipe
Making Corn, Avocado, and Black Bean Summer Salad is a breeze. Simply chop up the red onion and cilantro, then toss them in a bowl with the corn, tomatoes, black beans, and avocado. Whisk together the olive oil, lemon juice, salt, and pepper to make the dressing, then pour it over the salad and toss to coat. Serve immediately and enjoy!
Cooking Tips & Tricks
- For the freshest flavor, use corn and tomatoes at the peak of their season.
- To save time, you can use canned corn and tomatoes, but be sure to drain them well before adding to the salad.
- For an extra kick of flavor, try adding a pinch of cumin or chili powder to the dressing.
Serving Suggestions
Serve this salad in a large, colorful bowl to showcase its vibrant hues. Garnish with extra cilantro leaves or a sprinkle of crumbled feta cheese for an added touch of freshness. Pair it with grilled chicken, fish, or shrimp for a complete meal, or serve it alongside your favorite tacos or quesadillas for a Southwestern-inspired feast.
Storage Suggestions
If you happen to have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to two days. Just be sure to give the salad a good stir before serving to redistribute the dressing and flavors.
Recipe FAQ
Can I make this salad ahead of time? Absolutely! You can prepare the salad ingredients and dressing separately and then toss them together just before serving to keep everything fresh and crisp.
Can I use canned corn instead of fresh or frozen? Yes, canned corn works just fine in this recipe. Just be sure to drain it well before adding it to the salad.
Can I omit the cilantro? Of course! If you’re not a fan of cilantro, feel free to leave it out or substitute it with fresh parsley or basil.
More Avocado Inspired Recipes
So there you have it—my recipe for Corn, Avocado, and Black Bean Summer Salad! I hope this dish brings a little taste of sunshine to your table and leaves you craving more.
Whether you’re enjoying it poolside with friends or devouring it solo on a quiet evening at home, one thing’s for sure—this salad is sure to be a hit.
Corn, Avocado, and Black Bean Summer Salad
Ingredients
- 1 red onion
- 1/4 cup fresh cilantro
- 2 cups corn fresh or frozen
- 2 cups grape tomatoes halved
- 1 (15 oz) can black beans drained and rinsed
- 2 avocados diced
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- In a small bowl or measuring cup, add all dressing ingredients and whisk to combine. Set aside.
- In a food processor add onion and cilantro and pulse until finely chopped, about 30 seconds. (You may also hand chop/finely dice these ingredients)
- In large bowl, add corn, avocado, black beans, tomatoes, cilantro, and onion. Toss to combine. Pour dressing over top and toss again to evenly coat.
- Serve immediately or store in fridge for 3-4 days.
