Black Bean, Avocado and Corn Salad Recipe

Ready for a simple yet delicious dish that is sure to become a new favorite in your recipe rotation?! This recipe packs a ton of flavor and can be made even more filling by adding grilled steak, chicken, shrimp…whatever you want! 

PRO TIP: Use any of my House blends (or combine them) for different flavor profiles!

Black Bean, Avocado and Corn Salad

Course: Salad, Side Dish
Cuisine: Mexican Inspired
Diet: Gluten Free, high carb, Vegan, Vegetarian
Protein Source: Plant Based
Servings: 4
Calories: 367kcal

What You Need

  • 15 oz. can black beans low sodium
  • 2 ears of corn cooked and sliced off the cob OR 15 oz, can of corn, rinsed well
  • 1 avocado diced
  • 2 large tomatoes diced or a 15 oz can of petite diced tomatoes
  • 2 English cucumbers peeled and diced
  • 1 t. TLC Original House Seasoning combo of sea salt, garlic, and pepper
  • 1 t. cumin
  • ½ t. ginger
  • ½ lemon juiced
  • 2 T. olive oil
  • ½ T. balsamic vinegar

How to Make It

  • Cook corn and remove from the cob.
  • Drain well and rinse well if using canned tomatoes, beans and corn.
  • Combine all the other ingredients in a bowl and mix well.
  • Refrigerate at least 30 minutes.
  • TIP: Add the avocado just before serving


Serving: 0.5cup | Calories: 367kcal | Carbohydrates: 54g | Protein: 13g | Fat: 15g | Fiber: 15g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

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