Honey-Glazed Corn and Black Bean Salad with Avocado

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant salad featuring sweet corn, protein-rich black beans, and creamy avocado in a zesty honey-lime dressing. This American-inspired vegetarian recipe, ready in about 15 minutes, pairs corn kernels, black beans, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups corn kernels
• 1 can (15 oz) black beans
• 1 large avocado
• 1/2 cup red onion
• 1/4 cup cilantro
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/2 cup cherry tomatoes

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Instructions

1. Step 1: Rinse and drain 1 can (15 oz) black beans. Dice 1 large avocado and finely chop 1/2 cup red onion. Set aside.
2. Step 2: Whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp cumin, 1/4 tsp salt, and 1 minced garlic clove in a small bowl until smooth.
3. Step 3: In a large bowl, combine 3 cups fresh corn kernels, rinsed black beans, diced avocado, chopped red onion, and 1/4 cup chopped cilantro. Toss gently to prevent avocado from mashing.
4. Step 4: Drizzle the dressing over the mixture and toss until evenly coated. Add 1/2 cup halved cherry tomatoes and toss one final time until all ingredients are distributed.