Corn Avocado Black Bean Salad
A bright, refreshing salad featuring corn, black beans, chickpeas, and creamy avocado, tossed in a zesty lemon-olive oil dressing. Ready in 10 minutes, it’s perfect for meal prep, quick lunches, or a wholesome side dish that’s naturally gluten-free, high in fiber, and packed with plant-based protein.
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 chef’s knife
- Measuring Cups and Spoons
- Spoon or spatula for tossing
Ingredients
- 1.5 cups corn kernels fresh, canned, or cooked frozen
- 1 lb grape or cherry tomatoes halved
- 14 oz 1 can chickpeas, drained and rinsed
- 14 oz 1 can black beans, drained and rinsed
- ¼ cup fresh parsley or basil chopped
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp kosher salt or to taste
- ¼ tsp black pepper or to taste
- 1 ripe avocado diced
Instructions
- Prepare the Corn: Start by selecting your corn. You can use fresh, frozen, or canned corn depending on convenience. If using fresh corn, remove the kernels from the cob and lightly boil or grill them until tender but still crisp. For frozen corn, bring a small pot of water to a boil, add the kernels, and cook for 2–3 minutes, then drain. Canned corn should be rinsed and drained thoroughly to remove excess salt and liquid. Transfer the corn to a large mixing bowl where all the salad ingredients will come together.
- Halve the Tomatoes: Take your grape or cherry tomatoes and wash them under cold running water. Remove the stems, then cut each tomato in half using a sharp chef’s knife on a cutting board. If your tomatoes are larger, you may quarter them for bite-sized pieces. Add the halved tomatoes directly into the bowl with the corn. This will contribute juiciness, sweetness, and vibrant color to your salad.
- Rinse and Drain the Legumes: Open the cans of chickpeas and black beans. Pour each into a fine-mesh strainer and rinse thoroughly under cool water. This step removes excess sodium and any canning liquids that could dilute the salad’s flavor. Allow the legumes to drain fully, then add them to the mixing bowl. Chickpeas add a subtle nutty flavor and protein, while black beans provide a hearty, fiber-rich texture.
- Chop Fresh Herbs: Choose either fresh parsley or basil to add a bright, aromatic note to the salad. Wash the leaves thoroughly and pat dry with a kitchen towel. Chop them finely using a sharp knife and add them to the bowl. Herbs enhance both the flavor and visual appeal, giving the salad a fresh, garden-like finish.
- Mix Dressing Ingredients: In a small bowl, combine 1/4 cup extra-virgin olive oil with 2 tablespoons of freshly squeezed lemon juice. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk gently until fully emulsified. The olive oil provides healthy fats, and the lemon juice adds tangy brightness that lifts all the other ingredients. Taste the dressing and adjust seasoning if necessary.
- Combine Salad Ingredients: Pour the dressing over the corn, tomatoes, chickpeas, black beans, and chopped herbs in the mixing bowl. Using a large spoon or spatula, gently toss everything together until all the ingredients are evenly coated with the dressing. Take care to fold the mixture gently rather than stir aggressively to prevent crushing the beans and tomatoes.
- Dice and Add the Avocado: Select a ripe avocado that yields slightly to gentle pressure. Cut it in half, remove the pit, and carefully dice the flesh into bite-sized cubes. Gently fold the avocado into the salad as the final step. Adding it last ensures that the avocado remains intact, creamy, and visually appealing.
- Allow Flavors to Marinate (Optional): Although the salad can be served immediately, allowing it to sit for 10 minutes helps the flavors meld together. The beans absorb some of the lemony dressing, and the corn and tomatoes release a touch of natural sweetness, creating a harmonious balance of flavors.
- Taste and Adjust Seasoning: Before serving, taste the salad. Add additional salt, pepper, or a splash more lemon juice if needed. Adjusting seasoning at the end ensures that the salad is perfectly balanced and highlights the freshness of each ingredient.
- Serve and Enjoy: Transfer the salad to a serving bowl or plate. It’s perfect as a side dish for weeknight dinners, a light lunch, or part of a picnic spread. This salad keeps well in the refrigerator for up to 5 days if the avocado is stored separately. For best flavor and texture, enjoy the avocado-dressed salad within a few hours of adding the avocado.
Notes
- This salad is highly versatile and can be adapted depending on what you have on hand. Fresh, frozen, or canned corn all work, though cooking times vary slightly for frozen or fresh corn.
- To maintain avocado freshness and prevent browning, add it just before serving.
- Rinsing canned beans and chickpeas removes excess sodium and any canned flavor, giving a cleaner taste.
- Feel free to swap herbs: parsley, basil, or cilantro all complement the salad beautifully.
- For added crunch or sweetness, consider mixing in diced red or yellow bell peppers, red onion, or even a small handful of dried cranberries.
