Avocado Corn Salad with Grilled Corn & Black Beans

Easy vegan Mexican style summer salad recipe from Grills Gone Vegan

Avocado Corn Salad: Sample recipe from Grills Gone Vegan by Tamasin Noyes.

Avocado Corn Salad

We absolutely love this mexican style corn salad recipe, with plenty of avocado, grilled corn on the cob, home cooked black beans and a simple oil and lemon dressing.

We ate our avocado corn salad with more grilled corn, some grilled tofu burgers and grilled zucchini, with basil butter and chipotle butter from Tamasin Noyes Roasted Corn recipe. It was a total grill feast!

Total Prep & Cook Time: 20 min

Yield: 6 Servings

Nutrition Data, 249g Serving: 311 cal, 163 cal from fat, 3g saturated fat, 32g carb, 19g fat, 12mg sodium, 13g fiber, 8g protein, 3g Sugars, very low Cholesterol & Sodium, good source Vit C, Dietary Fiber, Folate, Vit. K, Estimated glycemic load 10


  • Kernels from 4 ears roasted corn on the cob (we used grilled corn from our corn on the cob recipe)
  • 3/4 cup minced scallions
  • 1/2 red bell pepper, chopped
  • 1/3 cup distilled white vinegar
  • 2 Tbsp minced chipotle chiles in adobe sauce
  • 2 tsp ground cumin
  • 5 tsp olive oil
  • 1/2 tsp ground white pepper
  • 1 Tbsp minced fresh oregano or 1 tsp dried
  • 15 oz can black beans,
  • 2 Tbsp freshly squeezed lemon juice
  • 3 (firm ripe) avocados, chilled
  • Minced fresh cilantro for garnish
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  1. Combine corn, scallions, and bellpepper in a large bowl
  2. Put the vinegar, chiles, and cumin in a small blender and prcess until smooth. Add 3 tsp of the oil and the white pepper and process again. Pour over the corn mixture.
  3. Add the oregano and stir to combine
  4. Add the beans and stir gently so the beans don't break apart
  5. Season with salt to taste if desired
  6. Cover and refrigerate
  7. Preheat a grill, grill pan, or electric grill to medium heat
  8. Put the remaining 2 tsp of oil and the lemon juice in a small bowl. Stir to combine.
  9. Cut the avocados in half, remove the pits, and using a large spoon, carefully scoop out the flesh, keeping the halves intact. Cut each half into 3 slices and brush with the lemon juice mixture.
  10. Oil the grill with canola oil, using a little more oil than usual, as avocados are prone to sticking.
  11. Put the avocado slices on the grill and cook until market about 3 minutes. Carefully turn them over and cook until the other side is marked, about 2 minutes. Iif using and electric grill, keep it open and cook a few minutes longer if necessary.)
  12. To serve, divide the corn mixture amoung six plates and top each serving with 3 avocado slices. Garnish with cilantro and serve at room temperature.
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Recipe Tips:

We messed around with the ingredients quite a bit, and our avocado corn salad was still scrumptious!

We didn't want our salad to be all that vinegary, so instead of the 1/2 cup of white vinegar, we added just 1 Tbsp of apple cider vinegar. The salad had less liquid, but it worked well.

We didn't have any chipotle chiles in adobe sauce, so we added a large pinch of chipotle powder to the salad. And that was tasty. We also didn't have white pepper, so we just used fresh ground black pepper. Instead of canned black beans, we used 1 1/2 cups of our own home cooked black beans.

This recipe calls for grilled avocado, and I'm sure that's amazing! But we were too hungry by the time we got to that step, so we skipped it and just added our avocado to the salad. And of course the salad was quite yummy like that.

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We've also discovered that a quicker way to grilled avocado is to grill them in halves, with skin intact, then slice them up for the salad.

Fresh grilled or roasted corn is fabulous, the absolute best way to eat corn. But if you're in a hurry, feel free to use frozen corn, or corn cooked any way you like.

To remove the kernels from the cob, stand the cobs upright and using a sharp knife cut downward along the length of the cob where it meets the kernels. Keep the hand holding the corn cob above the knife so that a slip does not result in an emergancy room trip!

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