This avocado corn salad comes together in 15 minutes and serves as a summer staple. It has crunch, flavor, creaminess and pairs beautifully with anything you grill up. Or eat as a dip with tortilla chips! Your new powerhouse side dish is here.
Table of contents
Why You Need To Make This Avocado Corn Salad
This avocado corn salad is the perfect summer side dish. It feeds the whole family in under 20 minutes. Loaded with seasonal veggies and flavor, it's light but satisfying. It makes a great salad style dip with tortilla chips, and there is minimal cooking required.
Ingredients Needed To Make This Recipe
Corn. The main ingredient. I like to use fresh corn on the cob, but frozen will also work perfectly.
Black Beans. I use canned, drained and rinsed beans.
Red Bell Pepper. For crunch and color.
Avocado. 2 avocados will be needed, make sure they aren't over ripe! we want firmness so it holds up well in the salad.
Red onion. For flavor and color.
Seasoning. Paprika, black pepper, salt, garlic powder
Fresh lime juice. for the dressing.
Olive oil. I like to use a light flavored olive oil.
Apple Cider Vinegar. for the dressing.
Honey. for the dressing.
How To Make This Recipe
Step one. Cook your corn on the stove top in a large pot for 3-4 minutes in boiling water. Mix up all your dressing ingredients in a small bowl, apple cider vinegar, oil, seasoning, chopped cilantro, honey, lime juice.
Step two. Chop up your jalapeño, red bell pepper, avocado, onion, and cilantro into bite sized pieces. Try to keep everything close in size.
Step three. With a sharp knife and steady hand, place the corn on a non slip cutting board vertically and use the knife to slice all the corn kernels off. Gently separate the kernels if they are all stuck together, some stuck together is okay, and looks beautiful in the salad. Assemble salad and pour dressing over the salad. Toss well, serve.
Yes! you can, it will work great.
Yes, any color bell pepper will work
then don't use them! This recipe will still be delicious without beans, you can use sliced cherry tomatoes in place of the beans if you's like.
Because avocados turn brown easily, I recommend eating this dish within 2 days of making it. If you want to add the avocado in as you go, then it will keep in the fridge for up to 4 days.
I like to serve this as a dip with tortilla chips, it's great with grilled fish or chicken and even burgers. This avocado corn salad is great served over greens, with shrimp, added to tacos and even great with eggs!
Serv this avocado corn salad over tacos like my Blackened Salmon Tacos or Chipotle Chicken Tacos. You can also use it as a dip with tortilla chips or top salads with it. It's delicious on my Spicy Southwest Salad.
Other Recipes To Try
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Avocado Corn Salad
- 3 cups cooked corn about 3 medium/ large ears of corn
- 1 red bell pepper
- 1 15 oz can of black beans (cooked) rinsed and drained
- 2 avocados
- ¼ cup red onion
- ¼ cup cilantro
- 1 Jalapeño optional
- 4 tbsp fresh cilantro *Note: you need more for the dressing below
- ¼ cup fresh lime juice
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey *see notes
- 1 tsp smoked paprika
- ¾ tsp kosher salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- 2 tbsp fresh cilantro optional for dressing
- Cook your corn on the cob (shucked and cleaned) on the stove top in a large pot for 3-4 minutes in boiling water. Mix up all your dressing ingredients in a small bowl, apple cider vinegar, oil, seasoning, chopped cilantro, honey, lime juice.
- Chop up your jalapeño, red bell pepper, avocado, onion, and cilantro into bite sized pieces. Try to keep everything close in size.
- With a sharp knife and steady hand, place the corn cob on a non slip cutting board vertically and use the knife to slice all the corn kernels off in a downward direction. Gently separate the kernels if they are all stuck together, some stuck together is okay, and looks beautiful in the salad. Assemble salad by adding all the ingredients together, peppers, onion, black beans, cilantro, jalapeño, avocado and pour dressing over the salad. Toss well, serve.
This salad was delicious. Definitely one of my favorites. I only had one ripe avocado. Thank you for sharing.
Hi Carol, I am thrilled to hear that you loved it just as much as I did thank you for coming back to let me know!!
I love this recipe but am confused by the 4tbsp of cilantro and the quarter cup of cilantro …is one of these coriander?
Hi! There needs to be cilantro in the salad and then also in the dressing. So there are two different measurements for the cilantro in this recipe 🙂 I hope that helps with any confusion! Enjoy the recipe and have a wonderful weekend.
The recipe for ingredients says 1/4 cup cilantro and 4 tbsp cilantro.
Then the dressing says 2tbsp cilantro. Can you please clarify the amounts for the salad and the dressing?
Hey there! The salad gets 1/4 cup cilantro for color/flavor and then the dressing gets the 2tablespoon amount when blended. thats why there are 2 amounts. Sorry for any confusion!! 😊 enjoy!
You can never have too much cilantro.
Absolutely delicious!!! Love it for my work lunches! 😍
Super delicious salad!!! Followed the recipe as written except I added filet mignon to it to make it more of a meal. I was confused by the 4 tablespoons of cilantro in the salad ingredients. You call for 1/4 cup AND 4 TBLS in the ingredients for the salad part.
I absolutely will be making this again and again and again!!!
That sounds absolutely delicious what a perfect pair! Sorry for the confusion there is cilantro for the actual salad and then there is cilantro in the dressing to give the dressing a better flavor to match the salad that’s why there are two measurements 😊 thanks for coming back to let me know how much you enjoyed it!!!!
Do you cook the beans? When do you add the beans? The beans are not mentioned in the steps.
Hi! Yes the beans should be cooked they typically always are if they are canned but make sure you check that. And my apologies for not adding went to put the beans and just go ahead and mix them in when you’re mixing the salad with everything else! Enjoy 😉
This was so tasty and is now a bbq side dish fav. Question about the nutrition info - is that for the entire salad or for 1 serving?
I am so happy to hear you loved it! As for the nutrition info - it's per serving if you were to split the salad between four. Which would be about 1.5 - 2-ish cups each. If you are eating it as a side, the nutrition count would be a bit lower.
So delicious!! My husband and I absolutely loved this recipe. I will be making this over and over all summer long!
Hi Tessa! I am thrilled to hear that. I just bought more corn to make for my husband and I this week 🙂 Thanks for coming back to let me know.
Going to make this for my daughter! I’m confused on your cilantro amounts as well. It says 1/4 cup and 4 TBL cilantro for the salad and then 2 TBL for dressing. Is this correct?
Yes this is correct! Enjoy
Loved it - will put cilantro in sauce next time!
Used tomatoes as I didn’t have beans as per your recommendation.
My son and I had it with a tin of tuna.
Will definitely make again and try out your other recipes.
Hi Roseanne thank you so much for making my recipe and coming back to let me know that you loved it 🥰