Black Bean & Corn Salad with Avocado

"I really love this salad. I had found it somewhere on the web."
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:




  • Place lime juice, olive oil, garlic, salt, and cayenne in a small jar.
  • Cover with lid, and shake until ingredients are well mixed.
  • In a large plastic container or bowl with a cover, toss the beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro together.
  • Shake lime dressing again and pour it over the salad.
  • Stir salad to coat vegetables and beans with dressing, cover and refrigerate.
  • Let this sit for a while to blend flavors.
  • If you can, remove the container from the refrigerator every so often and turn upside down and back gently a couple of times to redistribute the dressing.

Questions & Replies

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  1. Trying to find low cal tasty recipes, this is a great one! I do slice the avocados on top when serving to keep them fresh. And the flavors in this are even better the next day, so make alot because it goes fast. 4-25-09 I make this quite often now, and have given the recipe to all my friends and family.
  2. I make this recipe with a head of romaine lettuce, and every time - I get asked for a copy of the recipe - without fail. It is delicious and has become a go to recipe for me. I make it all the time. Yummy!
  3. Yummy! I really like the lime in this. I added extra avocado - you just can't have enough avocado!
  4. Fantastic recipe! Everyone down to my two year old loved it. Thanks!
  5. So happy to find this here! Don't know where my copy is and I need it. I LOVE this salad! I like to use multi-colored bell peppers and red onions. I add the avocados at serving time so they stay nicer looking. It is BEAUTIFUL. I got it from a friend and it was out of a cookbook called "That All May Be Fed" or some other earthy-type title (probably vegan). It is great if you have really good corn-on-the-cob but I have been using a frozen corn called super-sweet white and it is also good, especially when you cook massive quantities like I usually do.


I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.
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