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Black Bean Avocado Corn Salad piled in a halved avocado sitting on a white plate
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Black Bean Corn Avocado Salad

Easy Black Bean Corn Avocado Salad with crunchy fresh sweet corn and jicama, hearty black beans and rich creamy avocados make an easy and delicious salad! 
Course Salad &amp, Salad Dressing
Cuisine Vegan and Vegetarian
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6 servings
Calories 467kcal
Author Deb Clark

Ingredients

  • Salad Ingredients
  • 4 ears corn
  • 1 15 oz can black beans
  • ½ red onion
  • ½ jimica peeled and diced
  • ½ bunch cilantro chopped
  • 1-2 avocados
  • 1 lemon
  • Salad Dressing
  • ¼ cup olive oil
  • 2 limes juiced
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • just a pinch of cayenne

Instructions

  • Shuck the corn and blanch it boiling water. When cool, slice the kernels off the corn, add to a large bowl. 
  • Drain the can of black beans and rinse thoroughly.
  • Peel the jicama and dice, chop the onion and cilantro - add to the corn.
  • Whisk together ingredients for dressing.Add the dressing to the salad and stir to combine.
  • Slice the avocado, remove the pits, squeeze with lemon to prevent browning. Top with the Black Bean Corn Salad and serve!

Nutrition

Calories: 467kcal | Carbohydrates: 63g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Sodium: 749mg | Potassium: 1051mg | Fiber: 18g | Sugar: 17g | Vitamin A: 295IU | Vitamin C: 55.9mg | Calcium: 77mg | Iron: 3.8mg