Black Bean, Corn & Avocado Salad

by nomeatbarefeet

This is basically what the salad looks like. We usually don’t put in tomatoes, but that is a delicious option. Picture from With Style & Grace

With spring slowly sneaking its way here, a recipe capable of pushing it a little closer is this easy salad that can be eaten on its own or rolled up into tortillas.


  • Frozen Corn (at least 1 small bag, or the equivalent in fresh if you have it)
  • Avocado (at least 1, diced; but always more the merrier)
  • Black Beans (at least one 15 oz. can, or the equivalent in fresh)
  • White Onion (1 medium, diced)
  • Cilantro (one large handful, chopped)
  • White Vinegar or lime juice (start with 2-3 tbsp)
  • salt (to taste)
  • cumin (to taste)
  • optional: tomatoes; red onion (in place of the white onion)

The How To

  1. Drain black beans. Add frozen corn and rise beans and corn with luke warm water. Add to large bowl.
  2. Add the diced onion.
  3. *Add diced avocado.
  4. Chop the cilantro and add, along with rest of ingredients, to the bowl and toss to coat.
  5. Season to taste.

Serve as a side dish or put heaping helpings into some tortillas! You can eat this right away, but it tastes better if you let it sit.

*If you plan on waiting a while to eat it you should hold off adding the avocado so that it doesn’t turn brown.