All-American Avocado, Black Bean and Corn Salad

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All-American Avocado, Black Bean and Corn Salad

Recipe type: Yield: 12 Prep time: Cook time: Total time:

All-American Recipe Contest 2014 First Prize Winner in the Favorite 4th of July Recipe category. The author says, “Your bill of rights should include the


2 cups frozen sweet corn
6 Tbsp. olive oil (divided)
1 red bell pepper, seeded and chopped
1 medium red onion, peeled and chopped
1 pt. grape tomatoes, quartered
1 jalapeño pepper, halved and seeded, or more to taste
2 (15-oz.) cans black beans, drained and rinsed
2 large ripe, Fresh California Avocados, peeled, seeded and chopped
¼ cup chopped fresh cilantro
½ cup fresh lime juice
2 Tbsp. vinegar
1 tsp. ground chipotle chile powder
½ tsp. ground cumin


  1. Place frozen corn on rimmed baking sheet and drizzle with 2 Tbsp. olive oil.
  2. Stir to coat and then spread out in single layer.
  3. Roast under broiler for 3 to 4 minutes, stirring once, until starting to brown.
  4. Remove from oven and let cool.
  5. In large bowl, place beans, bell pepper, onion, grape tomatoes, jalapeño, beans, chopped avocado, cilantro and cooled corn.
  6. Add remaining olive oil, lime juice, vinegar, chile powder and cumin.
  7. Stir until all ingredients are coated.
  8. Cover and chill in the refrigerator until ready to serve.

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