Fresh Corn, Black Bean, and Avocado Salad

Serves 4

This salad is delicious made with canned corn but in the summer, when corn is in season, it becomes an extra special favorite! If you’re making corn on the cob for dinner, be sure to make an extra ear or two so you can make this salad the next day.   Or, place an ear of corn (unshucked) in the microwave for 4 minutes on high. Wrap in a towel and let rest for five minutes before shucking. 

1 ear of corn on the cob, cooked (or one 15-ounce can corn, drained)
1 15-ounce can black beans, drained (or 1 1/2 cups cooked black beans)
1 ripe avocado, cubed
1/2 minced jalapeno pepper (use more or less to achieve desired heat)
2 tablespoons minced raw onion (optional)
3 tablespoons  seasoned rice vinegar
1 tablespoon extra virgin olive oil
1/4 cup chopped cilantro

Preparation Instructions:  Cut corn from cob (if using fresh corn) and combine with the rest of the ingredients in a medium sized bowl. Toss gently to combine.  Makes approximately 2 3/4 cups.

Nutrition Information (per serving): Calories 220, Carbohydrates 30g, Fiber 9g,  Protein 8g, Fat 9g.

4 thoughts on “Fresh Corn, Black Bean, and Avocado Salad

  1. I can’t get enough of this stuff either. Except I only use the corn, black beans, onions, and avocados. Occasionally, I’ll put a mango in there for sweetness. You can season it by simply adding salt, pepper, and garlic powder. It’s delicious.

    Recently, I tried red corn which I understand is much better for you than yellow corn. It was so good that I didn’t even have to cook it. The raw red corn was amazing.

  2. The beginning says Serves 4, but then it says makes approximately 2 3/4 cups.

    Is this 2 or 4 servings? I can’t wait to try it!

    1. Danielle, the entire recipe makes about 2 and 3/4 cups. That divides into 4 servings, of approximately 3/4 cup each. The salad is quite hearty so that serving size is just right for a side dish. If you wanted to make it your entire meal, you might want a larger serving. But the nutrition information is based on that 3/4 cup serving size. (Re: your email message, see the clarifications in the recipe above). Enjoy!

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