Best 2 Avocado Black Bean Corn Salad Recipes

Indulge in a vibrant and flavorful culinary experience with our tantalizing Avocado, Black Bean, and Corn Salad. This refreshing dish combines the creamy richness of avocados, the hearty texture of black beans, the sweet crunch of corn, and a medley of zesty spices. Dressed in a tangy cilantro-lime vinaigrette, this salad is a fiesta of flavors that will awaken your taste buds. In addition, discover a collection of equally delectable recipes within this article, including a zesty Avocado-Lime Dressing, a creamy Avocado Dip with a hint of spice, and a satisfying Black Bean and Corn Salsa. Get ready to embark on a culinary adventure that will leave you craving more.

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TRADER JOES BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA

TRADER JOES BLACK BEAN, ROASTED CORN AND AVOCADO SALAD ON A BED OF QUINOA image

Categories Salad Side Wheat/Gluten-Free

Yield 6

Number Of Ingredients 12

Ingredients

1 cup Red Quinoa, cooked with broth
2 cups chicken or vegetable broth
1 15-ounce can black beans, drained
2 cups roasted corn kernels
1 avocado, cut into inch pieces
1 pint grape tomatoes, halved
cup red onion, finely diced
Cilantro Salad Dressing
bunch cilantro, chopped
1 cup olive oil
Zest of one lime
Sea salt and pepper

Steps:

Cook quinoa according to directions (bring 1 cup of quinoa and 2 cups of broth to a boil and then simmer for 10-15 minutes, until broth is absorbed). Combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro. Serves six as a side dish.

CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)

Cucumber, Black Bean, Avocado, Corn & Tomato Salad Recipe - (4/5) image

Provided by Sandybehr

Number Of Ingredients 9

Ingredients

1 English cucumber, diced
1 can black beans, rinsed
1 1/4 cups corn
1 red pepper, diced
1 cup cherry tomatoes (I used half red, half yellow)
1/2 cup packed fresh cilantro, chopped
1 lime
1 avocado, diced
Salt and pepper, to taste

Steps:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.

Tips:

Choose ripe avocados: For the creamiest and most flavorful salad, select ripe avocados that yield to gentle pressure when squeezed. Avoid avocados that are too hard or have brown spots.
Use fresh corn: Fresh corn is best for this salad, but frozen corn can be used in a pinch. If using frozen corn, thaw it completely before adding it to the salad.
Rinse and drain the black beans: Rinsing and draining the black beans removes excess starch and helps prevent the salad from becoming watery.
Chop the vegetables evenly: Chopping the vegetables evenly ensures that they cook evenly and provides a more consistent texture to the salad.
Use a light dressing: A light dressing, such as a vinaigrette or citrus-based dressing, is best for this salad. Avoid using heavy dressings, such as mayonnaise or ranch dressing, which can overwhelm the flavors of the vegetables.
Serve immediately or chill: This salad is best served immediately after making, but it can also be chilled for later. If chilling, bring the salad to room temperature before serving.

Conclusion:

This avocado, black bean, and corn salad is a refreshing, flavorful, and healthy side dish or main course. It's packed with nutrients and antioxidants, and it's a great way to enjoy fresh summer produce. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next gathering.