Avocado corn salad is quick to throw together, packed with flavor and delicious! The perfect side for any summer dinner, this one is sure to please.
This summer corn salad with avocado is exactly what you need for your next barbecue or get together. With this side dish you can bring all of the wonderful flavors of summer in one convenient bowl.
You and your friends will love scooping out the colorful black bean corn and avocado salad because it tastes just as great as it looks. Packed with texture and flavors that work well together this dish is sure to become a fast favorite. Not only that, but the ingredients are simple too!
This avocado salad recipe is crunchy, chewy, smooth and vibrant in refreshing taste. It’s everything you could want while being easy to prepare and store.
Unlike other side dishes that can require hours of preparation (like egg salads or pasta salads), this dish can be brought together in minutes and without heating up the kitchen. #Bonus
In fact, no cooking of anything is required! Perfect for those hot days when you try to rationalize eating ice cream for breakfast and try not to peel yourself of the living room couch unless absolutely needed. You know exactly what I mean, right?
This corn salad is perfect for lunch or dinner. Serve up this avocado salad recipe with everything from pork tacos to grilled chicken or chicken kabobs!
With this wide range of flavors and textures you can serve it up with just about anything and still not feel out of place. For a more vibrant appearance, you can even serve yours up with some sliced cherry tomatoes inside.
How to make avocado corn salad
- In a large mixing bowl combine all of the requested ingredients, tossing well to coat.
- Let the mixture sit for about 5 minutes to marinate so that the flavor develops well.
- Serve and enjoy!
Can I make avocado corn salad with frozen corn?
Yes of course! I recommend using the microwave steamable corn just because it saves you a dish to wash, otherwise pour it into a pot with a little water and cover.
Steam until warmed through and no longer icy. Drain and use as directed. Note that you may want to let the corn cool slightly or rinse under cold water to bring to room temp.
What if I don’t want to use black beans?
You can omit them completely if you choose to or switch them out for another bean. I hear that chickpeas go great in avocado corn salad recipes! Try whichever option sounds best to you and I’m sure you can’t go wrong.
How long is avocado corn salad good for?
Unfortunately, this is the only slight downfall of this delicious recipe. If you’ve ever cut open an avocado, you know it doesn’t last long before it turns brown and looks inedible.
This is sadly true with this recipe as well. After preparing, keep it stored and well covered in an airtight container in the fridge for up to 24 hours. Any longer than that and it won’t look pretty at all.
Avocado Corn Salad
- 2 cans corn about 15 ounces, drained and rinsed
- 2 avocados diced
- 1 can black beans about 15 ounces, drained and rinsed
- 1 cup cheddar cheese diced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Toss all of the ingredients together.
- Let marinade for 5 minutes.
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