Honey-Glazed Corn and Black Bean Salad with Avocado
A vibrant salad featuring sweet corn, protein-rich black beans, and creamy avocado in a zesty honey-lime dressing, reflecting the nation's linguistic diversity. This american-inspired vegetarian ready in about 15 minutes pairs corn kernels, (15 oz) black beans, large 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Glazed Corn and Black Bean Salad with Avocado take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Glazed Corn and Black Bean Salad with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn kernels from drying out.
Can I substitute ingredients in Honey-Glazed Corn and Black Bean Salad with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Glazed Corn and Black Bean Salad with Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Honey-Glazed Corn and Black Bean Salad with Avocado?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
