Black Bean, Corn and Avocado Salad

Tangy and creamy Avocado Salad
Posted On: March 29, 2015
Last updated: February 3rd, 2024

As spring is blossoming most people start looking for lighter options for side dishes. This has been a favorite in our house for years.  I’ve made it for parties, BBQ’s, as a side served with tacos or with our favorite coconut shrimp.  It’s a side that’s been specially requested by family and friends to repeat on many occasions. It’s fresh and it’s vivid presentation attracts even the pickiest of vegetable and salad rejecting people.  It’s also my “go to” salad if I’m not feeling like making a complex side dish.

Black Bean Avocado Salad with Lime & Spoon

Non-Salad Avocado Salad

This is sort of a non-salad salad one might say because it’s missing the leafy greens that some people reject in a food line-up.  You know the people who are at a gathering with food laid out in a big beautiful spread and put everything on their plate besides “salad.” Well this salad I’ve found to be a game changer for those types.  The bright color and word of mouth comments usually attract those types to try it.

The salad has a nice sweetness to it with the sweet corn and creaminess from the avocado, but a fresh tang from the lime and cilantro.  The avocado mixed into the salad gives the salad a nice creaminess that resembles a creamy salad dressing.

Give this tangy creamy non-salad salad a try with your next spring or summer meal and let me know what you and others think!

Tangy and creamy Avocado Salad

Black Bean, Corn and Avocado Salad

This bright and tangy salad will please reluctant salad eaters! Serve with BBQ, tacos, picnics or warm weather meals. Easily double or triple recipe for larger crowds.
5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American, Vegetarian
Servings 6
Calories 132 kcal


  • 1-15 oz can black beans drained and rinsed
  • 1 1/2 cups sweet corn I love using the roasted frozen corn from Trader Joe's for looks, but any sweet corn, fresh or frozen is great as long as you defrost it first
  • 1 heaping cup grape tomatoes halved or quartered, depending on size
  • 2 Tbsp fresh cilantro chopped
  • 2 Tbsp fresh squeezed lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 Tbs oil I use Olive or Avocado Oil
  • 1 large hass avocado or 2 small avocados pitted and cubed


  • In a large bowl add black beans, corn, grape tomatoes, cilantro through oil to same bowl and gently combine
  • At this point, chill the salad in the fridge for 30 mins -1 hr.
  • Add cubed avocado just before you're ready to serve the salad and gently combine
  • Adjust salt and pepper to taste if need be.


Take this salad to a party or enjoy at home for a BBQ or with your favorite seafood dish.  Add the avocado only before serving.

Nutrition Disclaimer:

The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.


Calories: 132kcalCarbohydrates: 11gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 220mgPotassium: 289mgFiber: 3gSugar: 3gVitamin A: 152IUVitamin C: 8mgCalcium: 8mgIron: 0.5mg
Keyword avocados, black beans, Chickpea salad, vegetarian
Tried this recipe?Let us know how it was!


  • found this recipe through yummly and so glad i did 🙂 it’s absolutely amazing!! so light and refreshing – yet filling enough as a summery main meal for 2 people. i’ve made it twice and adapted it slightly: i make an oil-free cilantro lime dressing to use instead of the olive oil & lime juice and i serve it on a bed of shredded cos lettuce with the avo on the side. i garnish each bowl with cilantro leaves & lime wedges to squeeze. a keeper in my menu rotation <3

    • That’s wonderful, Elle! Thanks for sharing your thoughts. Your adaptation sounds excellent as well! Happy to hear you found the recipe on Yummly. Hope you can try out more of WML’s recipes. Happy cooking!

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