AppetizerMexicoSaladsSide Dishes

Black Bean and Corn Salad [with Avocado]

Light sweet corn, paired with seasoned beans and just-right avocado, blend beautifully

black bean and corn salad

Black Bean and Corn Salad

If there ever was a salad that captures the essence of Mexican cuisine and culture, it’s a Black Bean and Corn Salad. The light sweet corn, paired with seasoned beans and just-right avocado, blend beautifully. This version calls for diced mangoes for added and unexpected pop of sweetness.

black bean and corn salad with cilantro

Our recipe calls for a bit of lime zest and chopped scallions. These two powerhouse flavors perk up the black bean and corn blend achieving a delicious state of umami, that’s fresh and herbaceous.

black bean and corn salad with avocado

Pair the salad with grilled chicken, fish tacos or grilled flank steak brightened with Argentinian Chimichurri sauce. Or even better, use the salad as a burrito filling, add Authentic Mexican Salsa and any grilled protein.

You can easily make this salad a main dish by adding grilled shrimp or chicken and crushed tortilla strips for crunch. Because the flavors are on the lighter, zestier side, you may want to spice up your grilled shrimp with Harissa Sauce, a red pepper sauce.

Suggestions and Alternatives

  • For a vegetarian twist, you can marinate diced tofu in lime juice or add chopped red and green peppers.
  • Add the black beans and corn as a taco filling with your favorite protein. Use a corn tortilla for authenticity.
  • Make it a side salad for a dinner of burritos or shrimp fajitas.


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Fresh Black Bean and Corn Salad with Avocado. Mexican | Salad | Recipe

Black Bean and Corn Salad [with Avocado]

Mexican Black Bean, Corn, Avocado and Mango salad with a lime dressing.

Course Salad
Cuisine Mexican
Prep Time 8 minutes
Total Time 8 minutes
Servings 4 people
Calories 69 kcal


Black Bean and Corn Salad [with Avocado]

  • 1 12 oz. can black beans
  • 1 whole avocado diced
  • 2 whole Roma tomatoes diced
  • 1/2 bunch cilantro chopped
  • 2 stems scallions chopped
  • 2 tbs. olive oil extra virgin
  • 2 teaspoons. Kosher salt
  • 1 lime juiced
  • 1/2 tbs. lime zest zest
  • 3 whole corn shucked/ cleaned
  • 1 whole mango diced


Instructions for Black Bean and Corn Salad [with Avocado]

  1. In a large mixing bowl shuck and clean three whole corns (remove corn silk and remove kernels). Set aside.

  2. Cut Roma tomatoes in quarters and remove seeds, then dice them into 1/2 inch cubes and add to corn.

  3. Add Olive oil to a bowl.

  4. Add 1/2 bunch chopped cilantro. Be sure to wash and pat dry before chopping.

  5. On a bias, julienne stems of two scallions.

  6. Dice one mango into 1-inch cubes and add to bowl.

  7. Then zest one lime and add to bowl.

  8. Open 1 12oz. can black beans. Using a strainer wash your black beans in cold water (essential step).

  9. Add cleaned black beans to the bowl.

  10. Small dice 1 large ripe avocado and add to bowl.

  11. Immediately juice one lime and add to bowl.

  12. Using a rubber spatula, gently fold until completely incorporated. Be sure not to smash your avocados or black beans.

  13. Finally, add your lime zest and fold again.

  14. Serve immediately. 

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