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I was requested to make this salad for a Labor Day cookout because it's perfect to share with family and friends. This black bean, corn, and avocado salad is festive and colorful and can be eaten as a side dish or with tortilla chips. You can make this salad ahead of time and leave in the refrigerator overnight. The ingredients marry together to create a more flavorful and delicious salad.  

Course Salad
Prep Time 15 minutes
Total Time 25 minutes
Author Jerlyn Jones

Ingredients

  • 2 cans 15 ounce low sodium black beans, rinsed and drained
  • 3 ears fresh corn
  • 1 fresh red tomato, chopped
  • 1/2 red onion, diced
  • 1 lime, juiced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado, chopped

Instructions

  1. Combine all ingredients except the avocado in a large bowl.

  2. Mix all the ingredients thoroughly.

  3. Place in refrigerator for 30 minutes to an hour.

  4. Right before serving, add the avocado and gently stir.

    Fresh ingredients

The Lifestyle Dietitian Notes

*If fresh sweet corn is out of season replace with 2 cups of frozen sweet corn kernels.