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Southwest Corn Salad with Black Beans and Avocados

This colorful Southwest corn salad is loaded with healthy ingredients. This corn, black bean avocado salad can also be served as a dip.

colorful southwest corn salad
 
 
I love summer salads that are easy to assemble and really pack a nutritious punch.  And this southwest corn salad is loaded with extra nutrition with the addition of black beans.   I recently shared this salad at our family reunion and it was a hit and I’m sure it will be a hit at your house.   
 
corn, black bean avocado salad with purple onions
 
There is something about a colorful bowl of veggies that makes it even more delicious.  We even used purple onion in this corn salad for an additional colors.   And we also flavored this salad with fresh cilantro and added chopped jalapeños for a spicier corn salad. 
 
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How to Make a Spicy Southwest Corn Salad:

Scroll Down for the Printable Recipe

Ingredients:

  • 15 ounce can of reduced sodium black beans, drained and rinsed well
  • 15 ounce can of whole kernel corn, drained
  • 1 large tomato, chopped
  • 1/2 of red onion, chopped
  • 2 jalapeños, diced (also seeded and deveined)
  • 3 green onions, sliced
  • 2 tablespoons of chopped fresh cilantro
  • 1/4 cup of lime juice (juice of 2 limes)
  • 1 tablespoon. of olive oil
  • salt
  • black pepper
  • 2 avocados, diced

 

Instructions:

In a large mixing bowl, combine first 7  ingredients and gently mix to combine. Be sure the corn is drained and the black beans are drained and throughly rinsed until water runs clear.   Then in a separate small bowl, mix the lime juice, olive oil and season with salt and pepper.   Place it in your refrigerator and allow to marry for at least 30 minutes.  Just prior to serving add the chopped avocado.   

 

 

Our corn black bean avocado salad is served cold and it is so fresh and amazing.  And it’s the perfect accompaniment for any of your summer dishes.   You could either serve this as a side salad or with tortilla chips for a colorful appetizer.  

 

Other Colorful Salad Recipes:

 

 

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Print Recipe
5 from 3 votes

Southwest Corn Salad

This colorful Southwest corn salad is loaded with healthy ingredients. This corn, black bean avocado salad can also be served as a dip.
Prep Time15 minutes
chilling time30 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: American, Mexican, Tex Mex
Keyword: black bean avocado salad, Southwest corn salad
Servings: 6
Calories: 144kcal
Author: Evelyn

Ingredients

Instructions

  • In a large mixing bowl, combine first 7  ingredients and gently mix to combine. Be sure the corn is drained and the black beans are drained and throughly rinsed until water runs clear.
  • Then in a separate small bowl, mix the lime juice, olive oil and season with salt and pepper.   Place it in your refrigerator and allow to marry for at least 30 minutes
  • Remove from fridge and just prior to serving add the chopped avocado.

Nutrition

Calories: 144kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 8mg | Potassium: 452mg | Fiber: 5g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg

Recipe Rating




Linda Nortje

Monday 29th of June 2015

What an awesome salad ! I like that extra bit of bite you have going on with the southwest recipes !

Jamie Sherman

Monday 29th of June 2015

This is totally my kind of salad!

Joy

Sunday 27th of July 2014

Oh, Evelyn, this was SO good! I loved the colors, and it's all fresh and crunchy, just right with those fajitas!

Betty

Monday 21st of July 2014

This corn salad Was soooo yumm! Perfect flavors