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15 Minute Black Bean, Corn & Avocado Salad

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4.50 from 2 votes

On a stormy Cinco de Mayo night, I decided to stay in and cook. I made this healthy Black Bean Corn Avocado Salad.

Believe me, I would have much rather dined at a Mexican restaurant sipping a mango margarita on the rocks, eating some fresh guacamole, and indulging in smoky chicken enchiladas, but I just couldn't get myself to go out in the pouring rain. Laziness - that's me!Black Bean Corn Avocado Salad

Staying in was the right decision as sometimes cooking is therapeutic for me, especially after a long work week.Black Bean Corn Avocado Salad

Once I turned on my Instrumental Spanish Guitar Music, I was most certainly relaxed and ready to cook.Black Bean Corn Avocado Salad

The menu consisted of grilled chicken tacos and chicken nachos along with this delicious Black Bean Corn & Avocado Salad.
Black Bean Corn Avocado Salad

This salad was the only healthy item of the night, and so incredibly refreshing and flavorsome.Black Bean Corn Avocado Salad

The only thing I missed were the margaritas, but I'll make up for it soon. Hope you all had a wonderful Cinco de Mayo!
Black Bean Corn Avocado Salad

Black Bean, Corn & Avocado Salad step-by-step

📖 Recipe Card

Black Bean Corn Avocado Salad

15 Minute Black Bean, Corn & Avocado Salad

4.50 from 2 votes
By: Nisha
A refreshing and healthy black bean corn & avocado salad. Enjoy with chips or on its own. Perfect for the summer!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 258 kcal
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Ingredients
  

  • 15 ounces black beans, canned, drained & rinsed
  • 1 ½ cup frozen corn
  • 1 plum tomato, chopped
  • 1 small onion, chopped
  • 3 stalks scallions, chopped
  • 1 jalapeno, deseeded & chopped
  • 1 avocado, chopped
  • 1 small handful cilantro, chopped
  • 1 juice of fresh lime
  • 2 tablespoon vinegar
  • ¼ teaspoon salt, or more to taste
  • ¼ teaspoon black pepper, or more to taste
  • sprinkle of paprika for garnish

Instructions
 

  • In a large bowl, add the black beans, corn, tomatoes, onion, scallions, and jalapeno.
  • Toss.
  • Chop cilantro and add to the mix. Toss.
  • Chop avocado and add to the mix. Gently toss so the avocado doesn't break.
  • Add the lime juice, vinegar, salt, and black pepper.
  • Garnish with paprika.

Nutrition

Calories: 258kcalCarbohydrates: 41gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 564mgPotassium: 873mgFiber: 14gSugar: 2gVitamin A: 414IUVitamin C: 27mgCalcium: 66mgIron: 3mg
Course Salads & Fruits
Cuisine Mexican
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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  1. allie says

    I love fresh salsas with cilantro. So fresh in spring and summer. Yum!

    Reply

    • honeywhatscooking says

      Yes, you and I both. I loveeee cilantro in Mexican dishes. So glad I don't have an issue with it tasting like soap. 🙂

      Reply

  2. Jhiane says

    I love it . It looks refreshing . I can't wait to make this for dinner

    Reply

    • honeywhatscooking says

      It definitely is Jhiane, makes a great side.

      Reply

  3. Bethany says

    I love black beans! This looks like the perfect mixture of delicious ingredients!

    Reply

    • honeywhatscooking says

      Thanks Bethany. So glad to hear that. IT's so light and refreshing, perfect for summer.

      Reply

    • honeywhatscooking says

      Thanks Bethany. So glad to hear that and hope you try it. 🙂

      Reply