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Fresh Avocado Corn Black Bean Salad Recipe Easy No Mayo Perfect Summer Side

Fresh Avocado Corn Black Bean Salad - featured image

A quick, light, and refreshing salad combining creamy avocado, sweet corn, and hearty black beans without any mayo, perfect for summer gatherings and last-minute meals.

Ingredients

Scale
  • 2 ripe avocados, diced
  • 1 can (15 oz / 425 g) black beans, drained and rinsed
  • 1 cup (150 g) fresh or frozen corn kernels
  • 1 small red bell pepper, diced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro (optional)
  • Juice of 2 limes (about 3 tablespoons / 45 ml)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Rinse the black beans under cold water and drain well.
  2. Dice the ripe avocados into bite-sized cubes, being careful not to mash them.
  3. Chop the red bell pepper and finely dice the red onion.
  4. Chop the cilantro and set all aside.
  5. If using frozen corn, microwave or boil briefly, then drain off any liquid. Optionally, toss fresh corn on a hot skillet for a few minutes until lightly charred.
  6. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper until combined.
  7. In a large mixing bowl, combine black beans, corn, bell pepper, onion, and cilantro.
  8. Pour the dressing over the mixture and gently fold in the diced avocado last to avoid breaking it up.
  9. Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
  10. Serve immediately or chill for 10-15 minutes to let flavors meld.

Notes

Add avocado just before serving to prevent browning. Rinse canned beans well to remove excess salt and canned flavor. Charring corn adds a smoky depth but is optional. Store salad without avocado for up to 24 hours; add avocado fresh before serving.

Nutrition

Keywords: avocado salad, black bean salad, corn salad, no mayo salad, summer side dish, quick salad, vegan salad, gluten-free salad