Black Bean Salad with Corn, Peppers, Avocado

Black Bean Salad With Corn, Peppers, Avocado Recipe

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Stephanie Dodd


I modified this recipe a little as it calls for 3 ears of fresh corn but I used can corn instead. It is quite versatile in that it can be used as a dip with Frito Scoops or chips or as a salad by itself.


★★★★★ 1 vote

6 - 8
10 Min


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15 ounce cans black beans, rinsed and drained
ears fresh corn, cooked, cooled and kernels cut off cob
red bell peppers, diced
2 clove
garlic, minced
2 Tbsp
minced shallots (one medium)
2 tsp
1/4 tsp
cayenne pepper
2 Tbsp
9 Tbsp
extra virgin olive oil
6 Tbsp
fresh lime juice
1 tsp
lime zest
1/2 c
chopped cilantro, plus more to garnish
avacadoes, diced

How to Make Black Bean Salad with Corn, Peppers, Avocado


  • 1Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently. being careful not to mash the avocados. Garnish with a few sprigs of freshly chopped cilantro, if desired. Serve at room temperature.
  • 2I did not use fresh corn as it isn't in season so I used two cans of regular corn, drained. ENJOY!

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About Black Bean Salad with Corn, Peppers, Avocado

Course/Dish: Vegetable Appetizers

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