Black Bean Corn Avocado Salad
Print Recipe
5 from 1 vote

Black Bean Corn Avocado Salad

This Black Bean Corn Avocado Salad is packed with vegetable goodness!  I never knew how delicious veggies could be!  Totally addicting!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Servings: 8 people
Calories: 129kcal
Author: Nicole Crocker


  • 1 ,15 ounce can Black beans, drained and rinsed
  • 1 Medium Red onion ,chopped
  • 2 Scallions ,chopped
  • 1 Red pepper ,chopped
  • 1 Jalapeno pepper ,diced
  • 2 Avocados ,diced
  • 3 Ears Corn on the cob ,steamed, cooled and corn cut off of the cob, (or 1 bag of frozen corn steamed and cooled)
  • 20-30 Cherry tomatoes ,cut in quarters
  • 1/4 Cup ,chopped cilantro
  • 2 teaspoons Cumin
  • Juice from 2 limes
  • 3 Tablespoons Olive oil
  • Salt and pepper to taste


  • Place all ingredients in a large bowl and toss together well.
  • Refrigerate for 2 hours to chill and so flavors can meld together.
  • Serve as side or as a salsa with chips.
  • This served 10 people as a side dish with a small amount left over.


Calories: 129kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 62mg | Potassium: 476mg | Fiber: 4g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 38.8mg | Calcium: 19mg | Iron: 1.2mg