Healthy Mexican Street Corn Salad

A vibrant bowl of Mexican street corn salad with charred corn, black beans, and avocado on a wooden table.

Add a pop of color to your table with this vibrant avocado, corn, and black bean salad with lime dressing. A healthy, vegan, and crowd-pleasing summer side dish!

Course Dinner, Side Dish

Cuisine Mexican

Keyword healthy mexican street corn salad, vegan summer side dishes

Prep Time 15

Total Time 15

Servings 6 servings

Calories 245kcal

Author C. Sophie

Equipment

Large bowl
Small bowl
Whisk

Ingredients

Salad Base

3 cups sweet corn kernels fresh, frozen, or canned
1 can black beans rinsed and drained (15 oz)
2 ripe avocados diced
1 red bell pepper finely chopped
0.5 cup red onion finely diced

Lime Dressing

2 tablespoons lime juice
1 tablespoon olive oil
0.25 cup fresh cilantro chopped
0.5 teaspoon salt

Instructions

In a large bowl, combine the sweet corn kernels, black beans, diced avocados, chopped red bell pepper, and diced red onion.
In a small bowl, whisk together the lime juice, olive oil, fresh cilantro, and salt to create the dressing.
Pour the dressing over the salad ingredients and toss gently to combine, ensuring the avocados are well coated.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

Notes

Nutritional Information :

For the best texture, mix the avocado in just before serving to prevent it from becoming mushy or browning.