This bean corn salad is a delicious and fresh side dish that goes perfectly with grilled chicken or steak. It also makes a nice appetizer served with tortilla chips before any southwest or Tex-Mex meal.
This is a super simple recipe. It technically has eight ingredients, but two of them are salt and pepper. So you can toss this whole thing together in about 10 minutes.
If you love a cilantro-lime flavor, feel free to add more lime juice. There is something about the combination of salt and lime that makes this bean corn salad just perfect.
I’ve made this both right before serving and about 8 hours ahead. The longer ahead you make it, the more likely your avocado is to turn brown. I usually pour the lime juice over the avocado in the bowl before tossing is all together. The lime does a good job of keeping the avocado green for a while.
You can also cover the dish with plastic wrap if you’re going to refrigerate it. Be sure to press the plastic right up against the top of the food so there isn’t any air in the bowl.
Bean corn salad recipe
- 15-ounce can black beans
- 15-ounce can sweet corn
- 1 medium white onion, about 1/2 cup
- 2 avocados
- 2 tablespoons lime juice
- salt and pepper, to taste
- 1 tablespoon fresh cilantro, optional
Drain and rinse the beans and corn. Chop the onion finely. Dice the avocado.
Combine the beans, corn, onion and avocado in a bowl. Add the lime juice and toss gently to combine. Season with salt and pepper to taste. I used approximately a teaspoon of salt and a quarter-teaspoon of black pepper. Add the cilantro, if using, and fold together one last time.
Chill until ready to serve. The lime juice will keep the avocado from browning much for a few hours, but if you are making this the day before, wait and add the avocado when you’re ready to serve it.