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Spicy Avocado Corn Salad

Karina Kari
A quick and refreshing Avocado Corn Salad that blends creamy avocado, sweet corn, crunchy veggies, and zesty dressing.
High in fiber and plant-based protein, this colorful salad makes a satisfying side dish or light meal perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American, Vegetarian
Servings 4

Equipment

  • 1 large mixing bowl
  • 1 whisk
  • 1 cutting board
  • 1 sharp knife
  • 1 Small Bowl (for dressing)

Ingredients
  

Salad Ingredients:

  • 3 cups cooked corn about 3 medium ears
  • 1 red bell pepper diced
  • 1 15 oz can black beans, rinsed and drained
  • 2 avocados slightly firm
  • ¼ cup red onion finely chopped
  • 1 jalapeño minced (optional)
  • 4 tbsp fresh cilantro chopped

Dressing Ingredients:

  • ¼ cup fresh lime juice about 2 limes
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • 1 tbsp honey or maple syrup for vegan option
  • 1 tsp smoked paprika
  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 tbsp fresh cilantro chopped (optional)

Instructions
 

  • Prepare the Corn: If you are using fresh corn on the cob, begin by removing the husks and silk from each ear.
    Stand the cob vertically on a stable cutting board.
    Using a sharp chef’s knife, carefully slice downward along the cob to release the kernels.
    Aim for uniform cuts to ensure consistent texture.
    Fresh corn offers a sweet, crisp flavor that elevates this salad, but if fresh corn is unavailable, thaw frozen corn according to package instructions.
    Pat dry before adding to the salad to avoid excess moisture.
  • Chop the Vegetables: Wash all produce thoroughly under cold running water.
    Dice the red bell pepper into small, bite-sized pieces.
    Finely chop the red onion to enhance the salad’s depth of flavor without overpowering the other ingredients.
    Mince the jalapeño if you want a mild kick; remember to remove seeds for less heat.
    Chop fresh cilantro finely for both the salad and the dressing to distribute its bright, herbal flavor evenly.
  • Prepare the Avocados: Cut the avocados in half lengthwise and twist the halves to separate.
    Remove the pit using caution — gently tap it with your knife and lift it out.
    Scoop the avocado flesh with a spoon and dice into bite-sized pieces.
    Choose avocados that are slightly firm but ripe, as they will hold their shape better in the salad and resist becoming mushy over time.
    Keep the avocado pieces aside until assembly to maintain their texture and appearance.
  • Make the Dressing: In a small mixing bowl, combine fresh lime juice, apple cider vinegar, olive oil, honey (or maple syrup for a vegan version), smoked paprika, kosher salt, black pepper, and garlic powder.
    Whisk vigorously until the mixture emulsifies into a smooth dressing.
    Taste and adjust seasoning — adding a touch more honey for sweetness, lime juice for tang, or salt for balance.
    Finally, stir in freshly chopped cilantro for an aromatic boost.
    This dressing delivers the perfect balance of tangy, smoky, and sweet notes to enhance the salad.
  • Assemble the Salad: In a large mixing bowl, add the prepared corn kernels, diced red bell pepper, rinsed and drained black beans, chopped red onion, minced jalapeño, diced avocado, and fresh cilantro.
    Pour the prepared dressing evenly over the ingredients.
    Using salad tongs or two large spoons, gently toss everything together until all ingredients are coated with the dressing.
    Be careful not to mash the avocado; use gentle folding motions to preserve the salad’s texture.
  • Taste and Adjust: Taste a small portion of the salad to ensure all flavors are balanced.
    Adjust seasoning if necessary — add extra salt for depth, more lime juice for brightness, or additional honey if a sweeter note is desired.
    This step ensures your salad tastes vibrant and balanced before serving.
  • Serve and Enjoy: Serve the Avocado Corn Salad immediately for the freshest flavor and texture.
    This salad shines as a refreshing side dish to grilled meats, tacos, or as a light standalone meal.
    Garnish with additional cilantro if desired for an extra burst of color and freshness.
  • Storage and Freshness Tips: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
    Avocados naturally oxidize and may brown over time, so for best results, add avocado just before serving if making in advance.
    If storing without avocado, the salad can last up to 4 days.
    Keep the dressing separate until ready to serve for maximum freshness and texture.

Notes

  • Use fresh corn whenever possible for optimal sweetness and crunch. Frozen corn is a convenient alternative when fresh corn is out of season.
  • Choose slightly firm avocados to maintain texture and prevent them from turning mushy in the salad.
  • Adjust dressing sweetness and acidity to personal taste — more honey or maple syrup adds sweetness, while extra lime juice enhances tang.
  • Jalapeño is optional — remove seeds for mild heat or keep them for a spicier kick.
  • This salad is best enjoyed fresh within 1–2 days to maintain the avocado’s vibrant color and texture.
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