Best Corn Avocado Salad Recipe for Summer Gatherings
A vibrant summer salad featuring charred sweet corn, creamy avocado, black beans, and zesty lime dressing. Tossed with herbs, apple cider vinegar tang, and smoky paprika, this dish delivers balanced flavor and satisfying textures for family-style sharing.
Ingredients
- Fresh corn on the cob (or frozen)
- 4 ears or 3 cups kernels
- Black beans, canned
- 1 can (15 ounces), drained and rinsed
- Avocado
- 2 medium, firm but ripe
- Red onion
- 1/2 small, finely chopped
- Red bell pepper
- 1 medium, diced
- Jalapeño
- 1, seeded and minced (optional)
- Chopped cilantro
- 1/4 cup
- Fresh lime juice
- 2 tablespoons
- Apple cider vinegar
- 1 tablespoon
- Extra-virgin olive oil
- 3 tablespoons
- Honey
- 1 teaspoon
- Salt
- 1 teaspoon
- Smoked paprika
- 1 teaspoon
Instructions
- Chill a mixing bowl in the refrigerator for 10 minutes
- Cut corn kernels off cob or thaw frozen corn
- In a bowl, combine corn, drained black beans, chopped red onion, red bell pepper, and jalapeño
- In a separate jar, whisk lime juice, apple cider vinegar, olive oil, honey, salt, and paprika to make dressing
- Slowly drizzle dressing over salad, gently tossing to coat
- Fold in chopped cilantro
- Chill for 15 minutes before serving to allow flavors to meld
Notes
Use fresh corn for optimal crunch
lightly salt avocado immediately after cutting to prevent browning
Serve at room temperature for best texture
Freezes well for up to 3 months (without avocado) - add dressing upon thawing
lightly salt avocado immediately after cutting to prevent browning
Serve at room temperature for best texture
Freezes well for up to 3 months (without avocado) - add dressing upon thawing
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 30gProtein: 9gFat: 18gSaturated Fat: 2gSodium: 250mgFiber: 6gSugar: 5g
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