Ingredients
For the Salad
- 2 ripe avocados, diced
- 1½ cups cooked corn kernels
Fresh, frozen (thawed), or lightly grilled corn all work well - 1 cup cooked black beans, rinsed and drained
- ½ small red onion, finely diced
- 1 medium tomato, seeded and diced
- ¼ cup fresh cilantro, finely chopped
For the Dressing
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder or smoked paprika
- Salt and freshly ground black pepper, to taste
Equipment Needed
- Sharp knife
- Cutting board
- Medium to large mixing bowl
- Small bowl or jar for dressing
- Spoon or spatula
Preparation Steps
Step 1: Prepare the Corn
If using fresh corn, cook it briefly in boiling water for 2–3 minutes or grill it until lightly charred. Allow it to cool, then cut the kernels from the cob.
If using frozen corn, thaw completely and drain well.
Place the corn in a large mixing bowl.
Step 2: Prepare the Black Beans
Rinse the black beans thoroughly under cold water to remove excess starch and sodium.
Drain well and add them to the bowl with the corn.
Step 3: Prepare the Vegetables
Dice the red onion finely so it blends into the salad without overpowering.
Seed and dice the tomato to reduce excess moisture.
Cut the avocados in half, remove the pits, peel, and dice into bite-sized pieces.
Add the onion, tomato, and avocado to the bowl.
Step 4: Add the Fresh Herbs
Finely chop the cilantro and add it to the salad.
Stir gently to distribute the herbs evenly without mashing the avocado.
Make the Dressing
Step 5: Combine Dressing Ingredients
In a small bowl or jar, whisk together the lime juice, olive oil, cumin, chili powder, salt, and black pepper.
Taste and adjust seasoning as needed. The dressing should be bright and lightly tangy.
Assemble the Salad
Step 6: Dress the Salad
Pour the dressing over the salad.
Using a large spoon or spatula, gently fold everything together until just combined.
Avoid over-mixing to keep the avocado pieces intact.
Step 7: Final Adjustments
Taste the salad and adjust seasoning with additional salt, lime juice, or pepper if needed.
If desired, allow the salad to rest for 5–10 minutes before serving so the flavors can meld.
Serving Suggestions
- Serve as a side dish with grilled chicken, fish, or steak
- Use as a topping for tacos, burrito bowls, or nachos
- Spoon over mixed greens for a light meal
- Enjoy with tortilla chips as a chunky dip
Variations
Spicy Version
Add finely diced jalapeño or a pinch of cayenne pepper to the salad.
Cheesy Addition
Add crumbled feta or cotija cheese for a salty contrast.
Protein Boost
Add grilled shrimp, chicken, or tofu to make it a complete meal.
No-Cilantro Option
Substitute fresh parsley or green onions if preferred.
Storage Advice
This salad is best eaten fresh.
If storing:
- Keep in an airtight container in the refrigerator for up to 24 hours
- Press plastic wrap directly against the surface to reduce avocado browning
- Stir gently before serving
