Black Bean Corn Avocado Salad
on May 23, 2026
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This black bean corn avocado salad is smoky, spicy and spoonable. I grill the corn and slice the kernels off the cobs to make this no-lettuce salad. It also has cherry tomatoes, cilantro and feta, all tossed in a zesty jalapeño lime dressing. Serve it for barbecue side dish or enjoy it for a vegetarian lunch.
Table of Contents
Why You’ll Love This Recipe
Grilled corn is so much better off the cob. Delivering on texture and flavor, those charred kernels are perfect with black beans, avocados and the rest of the flavors in this salad.
It has a pleasantly spicy kick that isn’t overwhelming. That’s because of the jalapeños in the dressing. Along with lime juice, each bite of the salad has a fresh and mild heat.
You can serve this as a salad or a side dish. This is why I’m such a fan of salads without lettuce. They are versatile, and you can make them for meal prep lunches.
The Ingredients
This is what you need:
- Corn: Look for ears that are tightly wrapped in their husks. This prevents them from drying out. Resist the urge to peel them back and peak. The silk on top should be a little damp.
- Black beans are my go-to beans with corn, but you can substitute with pinto beans or kidney beans.
- Avocados: Wait to dice them until you’ are about’re ready to add them the salad. The lime juice will help prevent some browning.
- Cherry tomatoes or grape tomatoes work in the salad. I prefer cherry because they are more juicy in the middle.
- Red onions give the salad a sharp accent. Finely chop them, so they end up well mixed with the rest of the ingredients. You don’t want to get a big bite of onion.
- Feta or cotija cheese: Both are salty and crumbly. Because I typically have feta in the fridge, that’s what I use.
- Cilantro: To go with the Tex-Mex flavors, I add lots of chopped cilantro. If you aren’t a fan of this love-it or hate-it herb, then leave it out.
- Jalapeño lime dressing: This is where the spicy heat comes into the salad. The dressing also has garlic, a little honey, kosher salt, black pepper and oil.
How To Make This Black Bean Corn Avocado Salad
Preheat a gas or charcoal grill on high heat.
1. Grill the corn. Drizzle the ears with oil and season them with salt and pepper. Give them about 5-7 minutes, turning every so often, until they’re lightly charred. Use a sharp knife to slice the kernels off the cobs when they have cooled down a bit.
2. Make the dressing. Stir the minced garlic, jalapeños, honey, lime juice, oil, salt and pepper in a small bowl.
3. Combine the salad ingredients. That includes the grilled corn, black beans, avocados, tomatoes, red onions, cilantro and feta.
4. Pour in the dressing. Toss everything together.
Serving
Enjoy this salad as a side dish with grilled proteins or vegetarian recipes like these barbecue tofu veggie skewers or these grilled vegetable burrito bowls. You can also serve this grilled corn black bean salad mixed with brown rice and/or chopped romaine. This is a good way to stretch leftovers into another meal.
Looking for more salad inspiration? Check out my seasonal salad guide with recipes and tips on ingredients, meal prep and more.
Black Bean Corn Avocado Salad
Ingredients
For corn
- 4 ears corn
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
For dressing
- 1 garlic clove, minced
- 1 jalapeno, minced
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 limes, juice
- 3 tablespoons olive oil
For salad
- 15 ounce can black beans, drained and rinsed
- 2 avocados, diced
- 1 cup halved cherry tomatoes
- 1/4 cup finely chopped red onions
- 1/4 cup chopped cilantro
- 1/4 cup crumbled feta or cotija cheese
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Instructions
- Preheat a gas or charcoal grill on high heat.
- Rub the corn with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Grill the corn until it is charred on all sides, about 5-7 minutes.
- When the corn is cool enough to handle, slice the kernels off the cobs.
- For the dressing, whisk the garlic, jalapeños, honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, lime juice and 3 tablespoons olive oil in a small bowl.
- In a large bowl, combine the grilled corn, black beans, avocados, tomatoes, red onions, cilantro and feta.
- Pour in the dressing. Toss to combine.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
