Avocado Corn Salad

4.97 from 30 votes

This Avocado Corn Salad is made with sweet corn, black beans, creamy avocado, and a bright lime dressing for a fresh salad that's hearty enough for lunch or easy enough for any summer meal.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Bailey Rhatigan

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

To make this salad vegan, use maple syrup instead of honey.
Fresh corn gives the best flavor and crunch, but frozen corn works well too. Just thaw it completely and pat it dry before adding to the salad.
Taste the dressing before tossing with the salad. Depending on how sweet your corn is, you may prefer an extra squeeze of lime, a little more honey, or an extra pinch of salt.
If making ahead, prepare the salad and dressing in advance, then fold in the avocado just before serving for the freshest texture.
Store leftovers in an airtight container for up to 2 days if the avocado is already mixed in. If you store the avocado separately and add it just before serving, the salad will keep for 4 days.

Nutrition