Avocado Corn and Bean Salad

Some salads are meant to be served as a side dish and some salads, like this Avocado Corn and Bean Salad, are hearty enough to be a main. Filled with heart-healthy vegetables, and tossed in an oil and lime juice dressing, this salad is refreshingly perfect for summer!

When I eat a salad, I want a salad! None of this side order stuff. Even the bible says that there is a season and a time for every purpose! And, following that logic, there’s a time and place for a simple bowl of greens with balsamic vinaigrette. And, most definitely, there’s a time for a hearty and heavy salad, just like this Avocado Corn and Bean Salad!

I’m a full-grown man, so if I’m going to eat a bowl full of raw, chopped vegetables, it had better sustain me for the next five to six hours. Otherwise, I’ll be raiding the fridge in no time at all. I know there are many of you out there who feel the same way. For those of you who are, check out my BBQ Chickpea Ranch Salad and my Artichoke and Sun Dried Tomato Pasta Salad.

Salads are great; I’m not arguing differently. But, it seems to me that when one thinks about a salad, they think of mixed greens topped with a few tomatoes, onions, maybe cucumbers, etc. When I think of salad, I think of a complete and wholesome meal which tastes so fantastic that I don’t miss the absence of meat or bread. That, to me, constitutes a real salad! Who’s with me?

PREPPING SALAD CAN BE VERY TIME CONSUMING

You all know how much I love to cook and bake. And, I do feel calm and serene when I’m chopping vegetables. I’m the one person who will shred cabbage with a knife rather than use a food processor. But, when the need arises to wash and prep more than five or six vegetables, it tends to lose its appeal. Of course, this is significantly more true on a weeknight! The great thing about this Avocado Corn and Bean Salad is that there is not much chopping to do – after all, there’s no lettuce in this salad!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Canned Black Beans – Buying and using canned beans to prepare a meal is nothing to be ashamed of – we all do it!  I always drain and rinse canned beans.  They taste better without that thick, syrupy sauce.
• Corn – You can use well-drained canned corn here, or you can use fresh corn that has been cooked, cooled, and removed from the cob.  Frozen corn that has been cooked and cooled will also work!
• Tomatoes – Use fresh tomatoes cored and chopped into cubes. You need one cup of diced tomatoes, so depending on the size, two or three tomatoes will do the trick.
• Red Onion – You can put in as much red onion as you wish, but it is strong. I used 1/2 cup into a dice.
• Avocados – Two average-sized avocadoes will do just fine. Remove the skin and the pit. Cut them into small chunks.
• Jalapeno – I used one large jalapeno. You can use more or less.
• Lime Juice – Please use fresh lime juice! It makes all the difference in the world! Get the chopped avocado into the lime juice right away. Toss to coat. This will keep the avocado from turning brown.
• Vegetable Oil
• Parsley – This will add freshness and colour.
• Chili Powder – Different brands of chili powder have different heat levels. Use one that you know and trust.
• Garlic Powder – Use garlic powder and not granulated garlic. There’s a big difference in the taste!
• Cumin – This spice adds a nutty warmth, pepperiness and smokiness to recipes.
• Salt & Ground Black Pepper

HOW TO MAKE AN AVOCADO CORN AND BEAN SALAD

Rinse and drain the canned black beans well until the water runs clear.  Transfer those to a large mixing bowl.  Add in the corn, tomatoes, red onions, and parsley.  Set that aside.

Next, measure the following ingredients into a small bowl: vegetable oil, garlic powder, salt, chili powder, cumin, and ground black pepper.  Set that aside as well.

Lastly, dice the avocado and transfer it to a bowl.  Squeeze two limes over the avocado and gently toss so that all of the diced avocado pieces are well coated.  Strain the avocado pieces, reserving the lime juice.  Place the avocado into the bowl with the other vegetables.

Now, measure two tablespoons of the reserved lime juice into the bowl with the vegetable oil.  Whisk to combine and pour this dressing mixture over the vegetables.  Toss well, but gently, to coat. Serve immediately.

PREPPING THE JALAPENOS

To properly prepare the jalapenos, these are the steps you should take. First and foremost, like in the case of all produce, you should wash the jalapenos. Once washed, trim the tail end and the stem; you can discard those.

Next, you have a choice. You can remove the seeds or leave them in. I used to painstakingly remove every single seed, but now I like to leave a few in for heat. The seeds, and inner membranes, hold the most heat, so removing those can be a way to adjust the heat level. If you plan to remove the seeds, rather than slice the jalapenos, cut it down the middle lengthwise and scrape out the seeds and membrane with a spoon. You can dice the remaining jalapeno.

Be careful what you touch with your hands.  If you happen to touch your eyes after chopping jalapenos, it will be quite uncomfortable! If you’re worried, you can always use gloves and eliminate the risk.

HOW TO TELL IF AN AVOCADO IS RIPE

I want to preface this section by asking you to do just one thing. After reading this, I do not want you to use this bit of information while shopping. Buy your avocados first and you can do this to them once you get home. To do so in a grocery store would be inconsiderate, to say the least.

To determine whether an avocado is ripe, most of us will gently squeeze it. If it’s hard, it needs more time; if it’s soft, it’s good to go. But, I have to say, I’ve tried this before and the flesh of the avocado felt like it would be buttery smooth when I cut into it. However, it was already brown in some spots. Since then, I never use the squeeze test.

To really tell the ripeness of an avocado, locate the little stem where the avocado was once attached to the tree. It should come off quite easily. You will see a little circular divot where the stem once was. The colour will tell you all you need to know. If it is green or yellow, that means the avocado is ripe and ready to eat. A bit of brown means there is probably brown inside your avocado, therefore it is over-ripe. Lastly, if the stem doesn’t come off easily, that means the avocado is under-ripe and not ready to eat.

TIPS AND TRICKS

If you’re looking to add meat to your salad, BBQ chicken would be a great option. Also, I do like to buy a rotisserie chicken and just cube up the breast meat and add it to the salad.

If you’re looking to add in more veggies, try adding chopped celery, sliced cucumber, or shredded carrots to give the salad more crunch. You can add cheese too! Sometimes, I like to add chopped hard-boiled eggs too.

Lastly, I like to serve this salad with some lime wedges. A spritz of fresh lime is wonderful on this salad, but it’s completely optional. So many options, Dear Reader. Enjoy!