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+ servings
Avocado Black Bean Corn Salad in small white dish

Easy Avocado Black Bean Corn Salad

This Easy Avocado Black Bean Corn Salad is light, fresh and the perfect side dish to accompany your favorite recipes. A simple summer salad seasoned with cilantro, smoked paprika and lime juice.
Course Salad, Side Dish
Cuisine American, Mexican
Keyword Avocado, Black Beans, Cornbread
Prep Time 15 minutes
Total Time 15 minutes
Servings 6


  • 1 can corn drained
  • 1 can black beans rinsed and drained
  • 2 fresh avocados diced
  • 1 cup cherry tomatoes cut into halves or fourths
  • ½ cup red onion diced
  • ¼ cup fresh cilantro roughly chopped
  • ½ tsp lime zest (zest lime before juicing)
  • juice from 1 lime
  • 1 tbsp olive oil
  • salt + pepper to taste
  • smoked paprika to taste
  • ¼ tsp cayenne pepper (+ more to taste)


  • In a large bowl, add all of the fresh vegetables and canned goods. Stir with a large spoon to combine.
  • Next add in the olive oil, lime zest, lime juice, salt, pepper, cayenne pepper and smoked paprika. For the seasonings you may find that you need more than you think. It's helpful to add a little at a time, combine, taste and add a little more if needed.
  • Stir to combine all ingredients together. Enjoy!


This salad keeps in the fridge, stored in an airtight container for 2-3 days.