I’m always on the lookout for easy Mexican side dishes, and this Black Bean Salad is a favorite to serve with tacos. The Corn, Avocado, and Black Bean Salad is simple, bright, and nutritious—an ideal accompaniment to many Mexican meals.
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Mexican Side Dishes
Rice and refried beans are classic, but sometimes you want something fresh and different. A crisp, flavorful salad can pair beautifully with tacos, tostadas, grilled meats, or any Mexican-inspired entrée. This Corn, Avocado, and Black Bean Salad checks all the boxes: quick to make, full of color and texture, and lightly dressed so the ingredients shine.
Corn, Avocado and Black Bean Salad
The best recipes are often the simplest, using just a few quality ingredients. This salad is essentially sweet corn, black beans, and creamy avocado tossed with lime, cilantro, and a touch of chile for heat. It requires minimal hands-on time but delivers big on flavor. Here’s a clear, compact version of the recipe that keeps the original spirit while making it easy to follow.
Corn, Avocado and Black Bean Salad
Ingredients
- 1 teaspoon vegetable oil
- 2 cups corn from about 3 ears of corn
- 15.5 ounce black beans canned, rinsed and drained
- 1 teaspoon minced seeded serrano chile
- 4 teaspoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- ½ avocado peeled, pitted and diced
- coarse salt and freshly ground black pepper
Instructions
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Heat the oil in a skillet over medium-high heat. Add the corn and sauté until it begins to brown, about 3 minutes. In the last minute, stir in the minced serrano chile.
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Transfer the corn to a mixing bowl. Add the black beans, chopped cilantro, lime juice, and diced avocado. Toss gently to combine and season with coarse salt and freshly ground black pepper to taste.
Nutrition
More ways to use black beans:
Shrimp Tacos with Mango and Black Bean Salsa
Grilled Chicken with Corn and Black Bean Salsa
Black Bean Salad with Avocado Dressing