I’m excited to share my Black Bean Salad With Corn And Avocado, a 15 minute vegan, gluten free dip made from avocado, corn, black beans, tomatoes and lime that I make for cookouts, picnics and dinners.

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I love serving this Avocado Corn Black Bean Dip because it fools people into thinking it’s just a simple side, then they go back for thirds. The avocado gives it a silky base while the corn adds pops of sweet crunch that keep you guessing.

Some call it a Corn Avocado Salsa Recipe or lump it together with every Black Bean Dip they’ve tried, but this one hits fresher, brighter, and a bit more interesting. I usually taste before I bring it out, cause I tweak it on the fly, and somehow guests always ask for the recipe even though they cant explain why it’s so good.

Ingredients

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Avocado: creamy, packed with healthy fats and fiber, keeps you full, slightly nutty.
Black beans: high in protein and fiber, earthy taste, great for muscle and gut.
Corn: sweet pop, mostly carbs and fiber, adds crunch and summer sweetness.
Tomato: bright, juicy and acidic, adds vitamin C, balances richness of avocado.
Lime: zesty sour kick, vitamin C, wakes flavors and keeps avocado from browning.
Cilantro: fresh herb note, low calories, brightens dip though some people dislike taste.
Red onion: sharp crunch, gives bite and antioxidants, helps balance creaminess.
Jalapeño: bright heat, low calories, capsaicin may boost metabolism, seeds add punch.

Ingredient Quantities

2 ripe avocados, mashed (about 1 1/2 cups)

1 cup corn kernels, cooked or thawed if frozen (fresh or grilled gives best flavor)

1 can (15 oz) black beans, drained and rinsed

1 cup cherry tomatoes, quartered or 2 medium roma tomatoes, diced

1/4 cup red onion, finely chopped

1 small jalapeño, seeded and minced (optional, more if you like heat)

1 clove garlic, minced

1/4 cup fresh cilantro, chopped

2 tbsp fresh lime juice (about 1 lime)

1/2 tsp ground cumin

3/4 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

1 tbsp extra virgin olive oil (optional, makes it silkier)

How to Make this

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1. If using fresh corn grill or sear it on a hot skillet until lightly charred then cut kernels off the cob; if frozen thaw and cook briefly, set aside.

2. Drain and rinse the black beans well, shake off excess water and add to a mixing bowl.

3. Halve, pit and scoop the avocados into the bowl and mash with a fork until mostly smooth but with some chunky bits left, squeeze in the fresh lime juice right away to keep the color.

4. Add the minced garlic, ground cumin, kosher salt, black pepper and the optional tablespoon of olive oil, mix to combine.

5. Fold in the corn kernels, quartered cherry tomatoes or diced roma, finely chopped red onion, minced jalapeño if using, and the chopped cilantro.

6. Taste and adjust seasoning with more salt, lime or jalapeño if you want more heat, remember a little lime brightens everything.

7. For best flavor let the dip rest 5 to 10 minutes at room temperature so the flavors mingle, or chill briefly if you prefer it cold.

8. Give it one final gentle stir before serving so it still looks fresh and chunky, scoop with tortilla chips, pita or fresh veggies and enjoy.

Equipment Needed

1. Large mixing bowl (for beans, avocado and everything)
2. Cutting board
3. Sharp chef knife
4. Skillet or grill pan for charring corn
5. Can opener and a colander or fine strainer to drain the beans
6. Fork or small potato masher to mash the avocados
7. Measuring spoons and a citrus juicer or reamer for the lime
8. Spoon or rubber spatula to fold and serve
9. Serving bowl and tortilla chips or fresh veggies for dipping

FAQ

Can I make this ahead of time?

Yes, you can make it a few hours ahead. Press plastic wrap directly onto the surface to slow browning, or leave one avocado pit in the dip, add extra lime juice and chill. Give it a quick stir before serving, it tastes best within 24 hours.

How do I get it creamier or more chunky if I want a different texture?

For creamier, mash the avocados more or pulse everything a few times in a food processor and add the optional olive oil. For chunkier, roughly mash the avocados and fold in whole corn, beans and tomatoes so you get big bites.

Can I use canned or frozen corn instead of fresh or grilled?

Absolutely. Frozen thawed or canned drained corn works fine, but for better flavor char the corn in a skillet or on a grill first, then cool and add to the dip.

How do I control the heat level?

Remove the seeds and membranes from the jalapeño for mild heat, keep them for medium, or swap for a serrano if you want hotter. You can also add jalapeño a little at a time and taste as you go, easier to add than take away.

Is this dip vegan and gluten free?

Yes, the recipe is naturally vegan and gluten free. Just check labels on canned beans or any chips you serve with it to make sure there are no unexpected additives.

How long will leftovers keep and any tips to prevent browning?

Store in an airtight container in the fridge for up to 2 to 3 days, though day one is best. Press plastic wrap onto the top, add a squeeze of lime and a drizzle of olive oil to slow browning, and stir before serving.

Avocado Corn Black Bean Dip Recipe Substitutions and Variations

Avocado: No ripe avocados? Use about 1 1/2 cups plain Greek yogurt or 1 1/2 cups blended silken tofu as a creamy stand in. Greek yogurt adds tang and richness, silken tofu keeps it dairy free; you might want 1 tbsp olive oil and a pinch more salt to round it out.
Black beans: Swap with canned pinto beans, chickpeas, or kidney beans (one 15 oz can, drained and rinsed). Pinto keeps the soft, creamy feel, chickpeas are firmer and a bit nutty, kidney beans stay hearty.
Cilantro: If you hate cilantro or dont have it use flat leaf parsley or a mix of chopped scallions plus a little lime zest. Parsley gives fresh herb notes without the soapy taste some people notice, scallions + zest adds bright oniony lift.
Lime juice: Use fresh lemon juice 1:1 for the same bright acidity, or if you only have vinegar try 1/2 tsp apple cider or white wine vinegar per 1 tbsp lime and adjust to taste. Lemon is the easiest straight swap.

Pro Tips

– Choose avos that give a little when you squeeze them, not rock hard and not mushy, mash them so there’s still some chunks left, toss in the lime right away and press plastic wrap onto the surface to slow browning, leaving the pit in there wont really help.
– Keep everything as dry as you can before it hits the bowl, shake and pat the beans, squeeze excess water from thawed corn, and seed or drain super-watery tomatoes, otherwise the whole mix gets soggy fast.
– Wake up the spices by toasting the cumin briefly in a dry pan or stirring it into a little warm olive oil first, salt in two stages so you dont overdo it and taste for lime balance before serving.
– If you make it ahead dont add the tomatoes or jalapeño until just before you serve, and right before serving stir in a few crunchy extras like toasted pepitas or chopped green onion for texture and freshness.

Avocado Corn Black Bean Dip Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I'm excited to share my Black Bean Salad With Corn And Avocado, a 15 minute vegan, gluten free dip made from avocado, corn, black beans, tomatoes and lime that I make for cookouts, picnics and dinners.

Servings

servings

Calories

189

kcal

Equipment: 1. Large mixing bowl (for beans, avocado and everything)
2. Cutting board
3. Sharp chef knife
4. Skillet or grill pan for charring corn
5. Can opener and a colander or fine strainer to drain the beans
6. Fork or small potato masher to mash the avocados
7. Measuring spoons and a citrus juicer or reamer for the lime
8. Spoon or rubber spatula to fold and serve
9. Serving bowl and tortilla chips or fresh veggies for dipping

Ingredients

2 ripe avocados, mashed (about 1 1/2 cups)
1 cup corn kernels, cooked or thawed if frozen (fresh or grilled gives best flavor)
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, quartered or 2 medium roma tomatoes, diced
1/4 cup red onion, finely chopped
1 small jalapeño, seeded and minced (optional, more if you like heat)
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
2 tbsp fresh lime juice (about 1 lime)
1/2 tsp ground cumin
3/4 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1 tbsp extra virgin olive oil (optional, makes it silkier)

Directions

If using fresh corn grill or sear it on a hot skillet until lightly charred then cut kernels off the cob; if frozen thaw and cook briefly, set aside.
Drain and rinse the black beans well, shake off excess water and add to a mixing bowl.
Halve, pit and scoop the avocados into the bowl and mash with a fork until mostly smooth but with some chunky bits left, squeeze in the fresh lime juice right away to keep the color.
Add the minced garlic, ground cumin, kosher salt, black pepper and the optional tablespoon of olive oil, mix to combine.
Fold in the corn kernels, quartered cherry tomatoes or diced roma, finely chopped red onion, minced jalapeño if using, and the chopped cilantro.
Taste and adjust seasoning with more salt, lime or jalapeño if you want more heat, remember a little lime brightens everything.
For best flavor let the dip rest 5 to 10 minutes at room temperature so the flavors mingle, or chill briefly if you prefer it cold.
Give it one final gentle stir before serving so it still looks fresh and chunky, scoop with tortilla chips, pita or fresh veggies and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.