The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. If you continue to use this site, you consent to our use of cookies. Please click Accept Cookies to continue to use the site.

Corn, Bean and Avocado Salad

by Caren McSherry
This bright and colourful salad is perfect for a simple buffet or if time is tight, use the canned version of black beans, simply rinse well and let them sit for a few minutes to dry off.


  • 5 cobs fresh corn
  • 2 cups black beans cooked, or 3 cups canned black beans rinsed and drained
  • ½ bunch fresh cilantro, roughly chopped
  • 2 avocados peeled and cubed
  • 1 cup crumbled goat cheese or feta cheese

Dressing Ingredients:

  • 1 large shallot diced fine
  • 2 small garlic cloves minced
  • 1 tablespoon chili paste
  • 1 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon dry mustard powder
  • Zest of 1 small lime
  • Juice of 1 small lime (1 tablespoon)
  • 2/3 cup grapeseed oil

Salad Method:

1. Peel the corn and grill it over medium low heat on your BBQ. Keep the cobs moving so they do not scorch. You want them evenly browned on all sides. Remove and cool.
2. Strip the kernels from the cob and place in a bowl. Add the beans and cilantro.Pour the dressing over and toss to coat well. Adjust the seasoning with sea salt and ground pepper.
3. Transfer to your serving platter. Just before serving sprinkle the avocado cubes and goat cheese over the top. Do not toss as the avocado will become mushy.

Dressing Method:

1. Place the shallot, garlic, chili paste, vinegar, soy, sesame, mustard powder, zest and lime juice in a 3 cup mixing bowl. Whisk all the ingredients together, then, in a slow steady stream drizzle in the oil, whisking the entire time. The dressing will come together in a smooth creamy consistency.
2. Adjust the seasoning to suit your taste. Pour over the salad as directed.
Serves 6-8.

Note: If fresh corn is not available substitute with two 14 ounce cans of kernel corn drained, rinsed and blotted dry on kitchen towels. Once the most of the moisture is evaporated, place the corn in a cast iron pan, along with 1 tablespoon of grapeseed oil and roast it that way. Keep shaking the pan to encourage even browning. Cool and add to the salad.
Copyright© caren mcsherry 06/18
Filed Under: Salad, avocado, corn, Summer, bean,
Corn, Bean and Avocado Salad

Make This Recipe: