Looking for a no-mayo salad to bring to a picnic? This avocado, charred corn and black bean salad is a new family favorite and a perfect meal-prep lunch you can enjoy all week.
Why You’ll Love Charred Corn Salad
When fresh corn is at its peak, it’s hard not to use it in everything. This salad showcases sweet, slightly charred corn alongside juicy tomatoes and hearty black beans for protein. It gets bright notes from lime and cilantro, a little kick from peppers and savory depth from a touch of Cajun seasoning.
Because there’s no mayonnaise in the dressing, this salad is picnic-friendly and holds up well at room temperature for a short time (though it’s also delicious chilled). It’s versatile — serve it as a side, a chunky salsa with chips, or pile it on grilled fish or chicken for a light main dish.
- Make-ahead friendly for easy meal prep
- Fresh, balanced flavors with bright citrus
- Serves as a side, dip, or topping
- Easy to adapt to your preferred spice level and ingredients
Ingredient Information And Substitutions
- Corn on the cob: Fresh grilled corn is ideal for flavor, but thawed frozen corn works well. In a pinch, well-drained canned or fire-roasted corn will do.
- Black beans: Use canned black beans that have been rinsed and drained to avoid excess liquid.
- Grape tomatoes: Halved grape or cherry tomatoes hold up better in salads than large, watery tomatoes. Heirloom or mixed-color tomatoes add visual interest.
- Peppers: Pick your heat level: Anaheim peppers are mild, while serranos add more spice. Remove seeds and ribs if you prefer less heat.
- Cilantro & green onion: Both add brightness. Use only the green parts of the onions if you want a milder onion note, or swap in red onion for more bite.
- Avocado: Choose ripe but firm avocados so the chunks keep their shape in the salad.
- Dressing: A simple vinaigrette of fresh lime juice, extra virgin olive oil, a touch of honey, Cajun seasoning, salt and pepper ties everything together.
How To Make Black Bean, Avocado And Corn Salad
Step 1 — Prep and make the dressing.
Grill the corn on the cob until nicely charred, then let it cool and slice off the kernels. Rinse and drain the black beans. Halve the grape tomatoes. Chop green onion and cilantro, dice the seeded peppers, and cut the avocado into chunks.
Whisk the dressing ingredients (lime juice, olive oil, honey, Cajun seasoning, salt and pepper) in a medium bowl until combined.
Step 2 — Combine the salad.
Place the corn kernels, black beans, tomatoes, chopped green onion, cilantro and diced peppers in a large bowl. Add the avocado last, piling the chunks on top so they receive the dressing first.
Step 3 — Dress, taste and chill.
Pour the dressing over the avocado first, then gently toss everything with a large spoon until evenly coated. Taste and adjust salt, pepper or Cajun seasoning as needed. Refrigerate until ready to serve.
Frequently Asked Questions
Clean and oil the grill grates, then preheat to medium-high. Grill whole ears of corn for about 10 minutes, turning frequently so kernels char evenly. Let cool before slicing off kernels.
Diced bell peppers, canned chickpeas for extra protein, diced cucumber or zucchini for crunch, or crumbled cotija or queso fresco for a salty, creamy finish.
Roll limes under your palm with moderate pressure before cutting. Room-temperature limes yield more juice; warming them in the microwave for about 15–20 seconds also helps.
Tips For Making Corn Black Bean Salad
- Use canned black beans for convenience. They save time and work fine after a quick rinse.
- Grill if possible. Grilling the corn adds a smoky, caramelized flavor, but boiled or blanched corn will still make a tasty salad.
- Adjust the spice level. Start with the amount of Cajun seasoning called for, then taste and add more if you want more heat.
- Protect avocado color. Add avocado last, pile it on top, and pour the dressing over it before tossing. This helps the avocado stay green longer.
- Prep ahead: Grill the corn and chop most vegetables (hold off on avocado) and mix the dressing. Toss together close to serving for best texture.
- Storage: Store in an airtight container in the fridge for 2–3 days. Stir before serving and add a squeeze of fresh lime if it seems dry.
What To Serve With Corn & Black Bean Salad
This salad is great with tortilla chips as a chunky salsa, spooned over grilled fish or chicken, or served alongside cold sandwiches and grilled mains. It makes an excellent make-ahead lunch — portion into containers for quick, healthy meals during the week. Add grilled chicken for a more substantial entrée.
- Jalapeño deviled eggs (as a spicy finger food)
- Cilantro lime chicken (for a protein-packed main)
- Salmon patties or grilled fish
- Brown sugar bourbon pork chops
- Fresh seasonal fruit or a light cobbler for dessert
More Delicious Summer Salad Recipes To Try
-
Tuna Macaroni Salad
-
Caprese Pasta Salad
-
Pea Salad with Shrimp
-
7-Layer Taco Salad
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Avocado Corn and Black Bean Salad
Equipment
- Grill tongs
- Mixing bowl
- Wooden spoon
- Chef’s knife
- Cutting board
- Citrus reamer
Ingredients
Salad:
- 6 ears corn on the cob, grilled (about 2 ¼ cups kernels if using frozen)
- 14.5 ounces black beans, rinsed and drained
- 1 pint grape tomatoes, halved
- 1 bunch green onions, chopped (green parts only)
- 1 Anaheim pepper, seeded and diced (or 2–3 serrano peppers for more heat)
- 3 Tablespoons fresh cilantro, roughly chopped
- 1 ripe avocado, diced
Dressing:
- ½ cup fresh squeezed lime juice (about 3–4 limes)
- ¼ cup extra virgin olive oil
- ½ teaspoon honey
- 1 teaspoon Cajun seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Add all salad ingredients into a large mixing bowl, placing avocado chunks on top of the pile.
- Whisk together all dressing ingredients in a small bowl until well combined.
- Pour the dressing over the avocado on top of the salad.
- Gently toss with a large spoon until everything is well coated with dressing.
- Taste and adjust seasonings as needed. Refrigerate until ready to serve.
Notes
- Keep it simple: Canned black beans are convenient and work great after rinsing.
- Grilling adds flavor: If you can, grill the corn for a smoky, caramelized taste; otherwise blanch it.
- Adjust spice: Start with the recipe’s Cajun seasoning and add more to taste after mixing.
- Prevent browning: Add avocado last, pour dressing directly on it, then mix—this helps keep avocado green longer.
- Prep ahead: Grill corn and chop vegetables (hold off on avocado), then assemble near serving time.
- Storage: Keep leftovers in an airtight container in the fridge for 2–3 days. Stir and refresh with lime before serving if needed.
Nutrition
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