Avocado, Corn & Black Bean Salad
This Avocado, Corn & Black Bean Salad is kind of a dip and kind of a salad. We mainly eat it with blue corn tortilla chips as a side to grilled burgers or barbecued chicken. But we also love to grab a fork and eat it as is! Creamy, slightly spicy and tart, with lots of flavor and texture. So yummy and so easy to prepare!
This recipe has been served at the Marino lakehouse dozens of times over many years. The dish is a bit like a deconstructed guacamole–with black beans and fresh shucked white corn added for good measure! Fresh tasting, with lots of cilantro and a bright lime-juice based dressing.
Cannot say enough good things about this delicious Avocado, Corn & Black Bean Salad. A staple summertime salad that doubles as a dip. And one of my solid go-to choices for a crowd during the warm weather season!
Avocado, Corn & Black Bean Salad
Ingredients
- 2 ears white corn, cut from cob fresh is best, but if needed, can substitute can of white shoepeg corn, drained
- 1 15 ounce can black beans drained and rinsed
- 1 red, yellow, or orange bell pepper chopped fine
- 1/2 small red onion, chopped fine can substitute one large shallot, chopped fine
- 1 pint container cherry or grape tomatoes cut into fourths
- 2 jalapeno peppers minced
- zest of one lime
- 1/4 cup olive oil
- juice of two limes
- 1 clove garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper to taste
- 2 avocados chopped just before serving
- handful cilantro leaves and a few stems chopped
Instructions
- If using fresh corn-which I highly recommend-brown the corn in a skillet over medium heat for about 3 minutes. Set aside to cool.
- Meanwhile, place the black beans, bell pepper, red onion, jalapeno peppers and lime zest in a large salad bowl.
- Then whisk together the olive oil, lime juice, garlic, salt, pepper and cayenne pepper together. Pour over vegetables. This can be done ahead of serving time. Simply cover with plastic wrap and stir occasionally.
- Just before serving, chop avocados and add to the salad, along with the chopped cilantro. Serve at room temperature. We love to eat this with blue corn tortilla chips. Enjoy!