Avocado Corn Salad

4.97 from 29 votes

This avocado corn salad comes together in 15 minutes, it's tangy, crunchy and downright addicting. Fresh ingredients perfect for summer.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Bailey

Equipment

large bowl
whisk

Ingredients

3 cups cooked corn about 3 medium/ large ears of corn
1 red bell pepper
1 15 oz can of black beans rinsed and drained
2 avocados not overly ripe
¼ cup red onion
1 Jalapeño optional
4 tbsp fresh cilantro *Note: you need more for the dressing below

Dressing

¼ cup fresh lime juice *2 limes
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

Instructions

If the corn is frozen, thaw it according to the package. I prefer it fresh off the cob for extra crunch. If using fresh corn on the cob, peel and shuck it.
Mix up all the dressing ingredients in a small bowl, apple cider vinegar, oil, seasoning, chopped cilantro, honey, lime juice. Give it a taste and adjust as needed.
Chop up the 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.

Notes

*use maple syrup to make this vegan

*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.

Use fresh corn if available. It tastes the best and has the most crunch!
Taste the dressing as you go! Adjust as needed, you may want it a little sweeter, add more honey.
Use an avocado that is still firm and only slightly soft, this will hold up the best in the salad.

Nutrition