Sweet Corn Salad

  • 6Servings


  • 3 Tablespoons olive oil
  • 2 cups yellow or white corn (4 ears)
  • 1 clove garlic
  • 1 (16-ounce) can black beans, rinsed and drained
  • 1 large tomato
  • 1/2 small red onion, diced
  • 2 Tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 1 large avocado, pitted, peeled, and cubed


  1. Heat 1 Tablespoon of oil in a large skillet over high heat. When the oil is shiny, add the corn in an even layer and let sit untouched for 2-3 minutes, until browned. Stir to combine, add garlic, and saute for 2 minutes. Remove from the heat and set aside.
  2. In a large bowl, add the beans, tomato, red onion, cilantro, cumin, chili powder, lime juice, and the remaining 2 Tablespoons olive oil. Add the corn and salt and pepper to taste. Toss until well mixed. Add the avocado and toss gently, taking care not to mush the avocado.
  3. Serve warm or at room temperature, over a salad of green, with chips, or in a burrito!