Are you looking for a refreshing and healthy salad to enjoy this summer? Look no further than this delicious recipe for Corn, Avocado, and Black Bean Summer Salad. Packed with flavor and nutrients, this salad is sure to become a staple in your summer meal rotation.
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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Why You’ll Love This Recipe
Not only is this salad incredibly tasty, but it’s also packed with healthy ingredients that will leave you feeling satisfied and energized.
The combination of sweet corn, creamy avocado, and protein-packed black beans makes for a filling and nutritious meal. Plus, the addition of fresh herbs and lime juice gives the salad a bright and zesty flavor that’s perfect for summertime.
Plus, this salad is packed with protein and fiber, making it a healthy option for any meal.
Ingredients for Corn, Avocado, and Black Bean Summer Salad
To make this salad, you’ll need:
- Red Onion
- Fresh Cilantro
- Corn
- Grape or Cherry Tomatoes
- Black Beans
- Fresh Avocados
- Olive Oil
- Lemon Juice
- Salt & Pepper
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Substitutions & Additions
If you don’t have all the ingredients on hand, don’t worry. Here are some substitutions you can make:
- Instead of canned black beans, you can use dried black beans that have been soaked and cooked.
- Instead of black beans all together, you can use kidney beans or chickpeas.
- If you don’t have cilantro, you can use parsley or basil instead.
- If you don’t have red onion, you can use white onion or skip it altogether.
If you want to add some extra flavor to this salad, try adding:
- 1 diced mango for a touch of sweetness
- 1/4 cup of crumbled feta cheese for a tangy kick
- Diced jalapenos for a touch of heat and spice
How to make this Corn, Avocado, and Black Bean Summer Salad
To prepare this delicious salad, start by combining the cooked corn, black beans, avocado, cilantro, tomatoes, and red onion in a large bowl. This will create a colorful and flavorful base for your dish.
Next, it’s time to make the dressing. In a small bowl, whisk together some olive oil, lime juice, salt, and pepper. This simple yet tasty combination of ingredients will add a zesty kick to your salad.
Once you have your dressing ready, pour it over the salad and toss everything together until well combined. The dressing will coat all the ingredients evenly, ensuring that each bite is bursting with flavor.
You can serve this salad immediately or refrigerate it until you’re ready to enjoy it. Either way, it’s sure to be a hit at any gathering or as a side dish for your next meal. So go ahead and give it a try!
Serving & Storage Suggestions
This salad is perfect on its own as a light lunch or dinner. You can also serve it as a side dish with grilled chicken or fish. For a complete meal, try serving it with some quinoa or brown rice.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure to give the salad a good stir before serving again.
Recipe FAQ
- Can I make this salad ahead of time? Yes, you can make this salad up to a day in advance. Just wait to add the avocado until right before serving.
- Can I use frozen corn instead of fresh corn? Yes, you can use frozen corn instead of fresh corn. Just be sure to thaw it before using it in the salad.
- Is this salad vegan? Yes, this salad is vegan as long as you don’t add any cheese.
So there you have it – a delicious and healthy recipe for Corn, Avocado, and Black Bean Summer Salad.
Thanks for reading! We hope you enjoy making and eating this delicious summer salad. If you have any questions or comments, feel free to leave them below.
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.
