Black Bean and Corn Salad is the perfect healthy side dish. Its loaded with black beans, roasted corn, avocado, fresh tomato, cilantro, and tons of flavor.
If you were on my blog within the last couple of days, you’ll have seen that I recently posted the recipe for carne asada tacos with mojo sauce. I’ve also posted on how to make avocado tomatillo salsa. Now you have the complete meal! Here’s an insider tip: the only way I can manage my food blog and bring you awesome daily content (and be an excellent mom to my kids and a decent wife to my husband and maintain a full time job) is if I break down a single meal into individual recipes. See that sneaky trick! One incredibly delicious meal produced three full days of content on my blog. BAM! Time management, baby!
This black bean and corn salad is by far my favorite side dish, especially when serving tacos, burritos or enchiladas for dinner. Why is it my favorite? Well, the combination of ingredients plays oh so well together. That’s reason #1. You must have onion in a salad like this to kick the flavor up, but as much as I love onion, I’m not a huge fan of biting into a raw chunk of it, and I’m pretty sure the people around me don’t like it when I do either. The trick? Grate the onion up using a cheese grater. That way you don’t get chunks of it while you chew, the flavor is equally distributed to every bite, and your kids can’t pick it out – they don’t even know its there! I prefer to use fresh corn and fresh tomatoes, but of course you can substitute with frozen or canned. This is a great side dish for any potluck or game day feast as well!
Black Bean, Roasted Corn, & Avocado Salad
- 2 ears corn roasted*
- 15 ounce can black beans drained and rinsed**
- 1 to mato chopped
- 1 avocado skinned, pit removed, chopped***
- 1/4 cup red onion grated
- 1 teaspoon cumin
- 1 lime juiced
- 1 small handful cilantro minced
- 1 tablespoon oil avocado or olive
- salt and pepper to taste
- To roast corn, place ears with husks and silks on the rack in the oven and cook at 350 degrees F for 30 minutes. Once cool enough to handle, cut kernels away from cob and add to large bowl.
- Add remaining ingredients to bowl. Season with salt, pepper, and hot sauce, as desired.
- Let stand at least 15 minutes to allow flavors to develop. Serve cold or at room temperature.
** I love using Cuban Style Black Beans from Trader Joes. I don't even remember what plain old black beans taste like.
*** A super ripe avocado will turn to mush. I prefer my avocado to be ripe but slightly firm for this recipe so they maintain their shape.