Black Bean, Corn and Avocado Salad


A fresh and versatile black bean, corn and avocado salad that can be used as a dip, fill a burrito, mixed with quinoa…oh, you get the idea.


  • 1 15 oz can of black beans
  • 1/2 red pepper
  • 2 ears of fresh corn
  • 2 tbs minced red onion
  • 2 tbs minced parsley
  • 1 small tomato
  • 1 avocado
  • 1/2 lime – juiced
  • 2 tbs olive oil
  • 1 small garlic clove minced or put through a press
  • 5 twists of pepper
  • 1 tsp honey


  1. Rinse canned black beans and add to a bowl.
  2. Dice red pepper into medium size dice – about the same size as a black bean – add to the bowl.
  3. Shuck corn – strip corn kernels off the cob with a knife – add to the bowl.
  4. Mince 2 tbs of red onion and add to the bowl.
  5. Mince 2 tbs of parsley and add to the bowl.
  6. Whisk lime, olive oil, garlic, pepper and honey together and toss over bean and corn mixture.
  7. Refrigerator for at least 30 minutes – preferably overnight.
  8. When ready to serve, dice tomato and add to bowl.
  9. Dice avocado and add to the bowl and gently toss to combine.