Black bean and corn salad with fresh avocado is a mouthwatering dish which is a celebration of vibrant flavors, wholesome ingredients, and the beauty of simplicity. Amish culinary culture has adopted much Tex-Mex and this salad is one of the more popular dishes.
Corn and black bean salad, with avocado, is perfect for those warm summer days or any time you crave a refreshing and nutritious meal. By combining the earthy goodness of black beans, the sweetness of corn, and the creamy richness of avocado, you'll savor a harmonious blend of textures and tastes that will satisfy even the most discerning palates. So, join us as we embark on this culinary adventure, and learn how to transform fresh, farm-grown produce into a delightful salad that will undoubtedly become a staple in your kitchen.
❓Is It a Dip or a Salad?
Most Amish cookbooks that I see this in call it a "salad", but I made it and bought a bag of tortilla chips and ate it as a dip. I think you could enjoy it either way. But in my opinion, I like it better as a dip. But whatever you call it, however you eat it, it is good!
Black bean and corn salad can be flavored in a variety of ways, depending on your personal preferences. Some popular additions include avocado (Yes, please!), salsa, or shredded cheese. Black bean and corn dip, on the other hand, is typically flavored with more savory ingredients, such as sour cream, mayonnaise, or chili powder.
Ultimately, the difference between black bean and corn salad and dip is a matter of personal preference. If you prefer a looser, lighter dish, then black bean and corn salad is a good option. If you prefer a thicker, creamier dish, then black bean and corn dip is a good choice.
📋 Tips For Best Black Bean and Corn Salad or Dip
Here are some tips for making a good black bean and corn salad:
- Use fresh ingredients whenever possible. This will give your salad the best flavor and texture. If you can't find fresh corn, frozen corn is a good substitute. Most Amish would use homegrown corn. I will cop to use store-bought frozen, but it was still delicicous! But if you can, grilling the corn before adding it to the salad will give it a smoky flavor that really takes it to the next level.
- Add some crunch. Chopped red onion, red bell pepper, or tortilla chips are all great ways to add some crunch to your salad. You can also add some chopped fresh cilantro or parsley for a pop of flavor. I added some cilantro and red onion, I didn't have parsley on hand.
- Make your own dressing. There are many different dressings you can use for black bean and corn salad, but a simple lime vinaigrette is a great option. Just whisk together some lime juice, olive oil, garlic, cumin, salt, and pepper. I didn't even go that far, I use squeezed some lime.
- Season to taste. Once you've added all of your ingredients, taste the salad and adjust the seasoning as needed. You may want to add more salt, pepper, or lime juice to taste. This is a key tip: adjust ingredients according to your taste buds.
- Let the salad sit for at least 30 minutes before serving. This will give the flavors time to meld together and the salad will be even more delicious. I let mine sit in the fridge overnight and it was even better. Do not, however, add the avacado then or it'll turn an unappetizing brown by the next day. So add the avocado last.
This is a great vegetarian option. I made this and took to a fourth of July picnic and it got great reviews!
🥣 Basic Ingredients & The Secret Sauce
What really makes this salad sing (or dip) is the sweet sauce you'll blend in before chilling it. You can adjust the sauce amounts and ingredients to your taste, but I stuck with a 3-ingredient blend of brown sugar, dijon mustard, and store-bought barbecue sauce. But you can use a homemade homemade barbecue sauce.
Basic ingredients are the hallmark of this super salad (or dip!)
Serve in bowls with a dollop of sour cream on top to eat as a salad, or serve in bowls with tortilla chips and serve as a dip. I didn't add shredded cheese to it, but you certainly could. Let your imagination go with this salad and experiment with different additions!
🌽 More Amish Corn Recipes
🖨️ Full Recipe
Black Bean and Corn Salad (with avocado)
Ingredients
- 2 cans black beans
- 2 16 oz bags frozen corn (or equivalent fresh)
- cilantro
- one red pepper, chopped
- one large tomato, chopped
- three avocado, pitted and chopped
- one red onion, diced
sweet sauce
- ¼ cup brown sugar
- ¼ cup dijon mustard
- ¼ cup barbecue sauce
Instructions
- Combine beans and corn in a bowl.
- Prepare and toss all other veggies in with the corn and beans, except the avocado.
- Squeeze the juice from two limes over the mixture and combine
- stir the sweet sauce ingredients together in a separate bowl.
- Stir sweet sauce in with corn and bean mixture.
- Refrigerate overnight.
- Remove from fridge, toss in avacado, mix, and serve.
Cory Spotts
My PA German (Dutch) Great-grandmother used to make this with Kidney Beans, without the Avocado, and Parsley instead of Cilantro. Her sauce was a simple blend of Brown Sugar, Cider Vinegar, Salt, and Pepper. It was kind of Chow-Chow Lite.
This sounds great, though. The Avocado will add another texture and richness. I've gotta replace the Cilantro with Flat-leaf Parsley, though. I'm one of the people that tastes soap instead of a savory herb.
Kevin Williams
Your great-grandmother's version does sound good, thanks for sharing!