Avocado Black Bean Salad

This is a perfect salad for a summer day. It would also make a yummy salsa to a Burrito Bowl. If you double the ingredients this would also be a great salad to take to a BBQ or Beach Party.


Serves 4-6


Avocado Black Bean Salad

  • 2 cans black beans, drained & rinsed
  • 4 corn on the cob
  • 1/2 cup fresh cilantro, chopped
  • 1 cup spinach, chopped
  • 2 limes, juiced
  • 2 avocados, diced
  • 3 green onions, chopped
  • pinch of salt


Roast the corn on the cob on your grill. Place the entire cob (leaving the husk on) on the grill. Roast over medium high heat for about 20-30 minutes. The husks will blacken, so turn them every 10 minutes or so. Suddenly you’ll start to smell the corn steaming in its husks (it’ll be amazing), and you’ll know its almost done.

Once they’re fully roasted, let them cool about 15-20 minutes and remove the husks. Then take a knife and cut down the edge of the corn - add the corn kernels to a large bowl. (You can also boil the corn in a large pot of water on the stove or roast it in your oven.)


Drain and rinse the black beans and add them to the corn. Add in the cilantro, spinach, avocados, green onions, limes and salt and gently mix together.

You can eat this right away or let marinate a few hours in the refrigerator.