{"id":5814,"date":"2026-04-13T15:34:06","date_gmt":"2026-04-13T10:04:06","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=5814"},"modified":"2026-04-23T19:05:58","modified_gmt":"2026-04-23T13:35:58","slug":"corn-bean-avocado-salad","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/corn-bean-avocado-salad\/","title":{"rendered":"Corn Bean Avocado Salad"},"content":{"rendered":"\n

This\u00a0corn bean avocado salad\u00a0<\/strong>is fresh, colorful, and ready in just\u00a030 minutes<\/em>!\u00a0Packed with creamy avocado, sweet corn, and hearty red kidney beans tossed in a smoky cumin dressing, it's the kind of bean and corn salad you can't stop eating.<\/p>\n\n\n\n

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This avocado corn salad has been a staple for us for a\u00a0long time.\u00a0<\/em>Crunchy bites of bell peppers, cool, creamy avocado, spicy jalape\u00f1o, and the lovely splash of color and texture from fresh veggies make this salad quite addictive! Fair warning: double the batch. Trust me on this one.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love The Recipe<\/h2>\n\n\n\n

\u2728 This avocado bean and corn salad is as easy as it gets. If your beans and corn are ready, you\u2019re basically just chopping and mixing.<\/p>\n\n\n\n

\u2728 It\u2019s full of texture, quick, hearty, and perfect for warm days when you want something light but satisfying. Great for picnics, quick lunches, or as a side dish for gatherings.<\/p>\n\n\n\n

\u2728 Like so many of my\u00a0simple salad recipes<\/a>, it\u2019s super flexible. You can turn this into a black bean and corn salad, a white bean avocado salad, or even a simple corn avocado salad with what you have on hand.<\/p>\n\n\n\n

\u2728 It\u2019s a wholesome, filling, and make-ahead recipe (more on that in the tips section).<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Beans<\/strong>: I used red kidney beans, soaked overnight and cooked. Feel free to use canned beans (just drain and rinse well). You can also use black beans, lima beans, or even chickpeas to make a garbanzo bean avocado salad. All work beautifully!<\/p>\n\n\n\n

Corn:\u00a0<\/strong>Fresh corn is the best. But canned or frozen works perfectly, too.<\/p>\n\n\n\n

Avocado<\/strong>: A creamy, ripe avocado is the star of the kidney bean avocado salad. It goes so well with the hearty beans, sweet corn, and crunchy veggies.<\/p>\n\n\n\n

Vegetables: <\/strong>Red and green bell peppers were my choice. Use whatever veggies you enjoy.<\/p>\n\n\n\n

Jalape\u00f1o<\/strong>: I used pickled, but fresh works too if that's what you have. This adds just the right amount of heat, just like it did in my\u00a0jalape\u00f1o cheddar bread<\/a>.<\/p>\n\n\n\n

Oil<\/strong>: A good quality extra virgin olive oil makes all the difference here.<\/p>\n\n\n\n

Lemon juice<\/strong> to brighten the flavors.<\/p>\n\n\n\n

Roasted<\/strong> cumin powder<\/strong>\u00a0is the surprise in this recipe. Just a little bit makes a massive difference to the flavor. It adds this deep, smoky warmth that takes the salad from 0 to 100. You can use store-bought cumin powder or make your own. Dry roast 1 teaspoon of cumin in a skillet, cool, and crush into a coarse powder.<\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n\n\n\n

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How to Make Corn Bean Salad<\/h2>\n\n\n\n
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Step 1:<\/strong> Whisk lemon juice, olive oil, salt, pepper, and roasted cumin powder in a small bowl.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> In a large bowl, add corn kernels, beans, chopped bell peppers, avocado, and jalape\u00f1o.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Add the dressing and mix gently. Taste and adjust for seasoning.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Sprinkle in the chopped cilantro. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> That\u2019s it. Your corn bean avocado salad is ready. Serve right away or chill for 1-2 hours.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n