Corn and Black Bean Salad (with avocado)
It's a family favorite salad/salsa/dip that is simple and flavorful.
Equipment
- 1 5-quart pot
- 1 Colander
- 1 chef's knife
- 1 large cutting board
- 1 Large bowl
- 1 small bowl
Ingredients
- 2 fresh corn cobs white or yellow corn
- water for boiling
- 1 15-ounce can black beans drained and rinsed
- 1 large tomato diced
- ¼ small red onion diced
- 1 large avocado chopped
- 1 bunch cilantro chopped
- 1 lime zested and juiced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 small jalapeno diced, optional
Instructions
- Put water in pot and heat on high heat. Clean the corn cobs if it is not already done.
- Add corn to the boiling water and reduce heat to medium heat. Cook corn for about 5 minutes or until tender. Let cool until you can hold it and cut the corn off the cob (this is a great time to prep your remaining vegetables.)
- Place the small bowl upside down in the large bowl. Stand one end of the corn cob on the small bowl and hold the other end in your non-dominant hand. Use the knife in your dominant hand to cut the corn off the cob; they will fall into smaller clusters of corn into the large bowl. Repeat with the second cob of corn. Remove the small bowl.
- Add the rinsed black beans, tomatoes, red onion, avocado, and cilantro to the large bowl.
- Zest the rind of the entire lime into the bowl. Cut the lime in half and juice the entire lime into the large bowl.
- Season with salt and pepper. Optional: add diced jalapeno if you like a little spice. Mix until well combined.
Video
Notes
Tips and Tricks
Do I have to use fresh corn?
No. A great alternative to fresh corn is frozen corn. Defrost and drain 1 ½ cups of frozen corn for this recipe. It’s a great budget-friendly option when you can’t get your hands on the fresh cobs on sale.
Can I use lime juice instead of fresh lime?
Yes. Use 2 to 2 ½ tablespoons of lime juice. Since you are not using the zest, you might want to use a little more lime juice for that extra lime essence.
Any alternatives for black beans?
You could swap the black beans for pinto beans. Pinto beans are creamier and have an earthier flavor compared to black beans. Note that pinto beans are not as hearty as black beans, so they could get smashed easier while mixing. Just be gentle!
What if I don’t like cilantro?
I know, there are many of you out there that just despise it. You can completely leave it out. If you are wanting something green to add color and flavor to the salad, you can try Italian parsley (flat leaves) or American parsley (curly leaves). Using basil might be too strong of a flavor for this dish and will change the salad to taste less like a Tex-Mex recipe.
How long does this salad stay fresh?
This salad can be made a day ahead of time. Leftovers keep well for 2 or 3 days depending on how fresh the ingredients were when you bought them.