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Raw Corn and Black Bean Salad with Avocado

July 17, 2009 By Susan Voisin 13 Comments
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Use the freshest raw corn, tomatoes, black beans, and avocado to make this vegan, oil-free salad, full of the flavors of summer.

Raw Corn and Black Bean Salad with Avocado

Have you ever had corn so fresh that you were tempted to take a bite out of it, raw, and see what it tasted like? Recently I brought home some fresh, organically-grown corn and decided to do just that. I took a little nibble and it tasted good, a little starchier than I expected, but sweet and juicy.

Being a careful person by nature, I didn’t dare take more than a bite without checking to see if uncooked corn was safe to eat in larger quantities, and sure enough, people have been whipping up raw creamed corn, soup, chowder (and more chowder), salad (and more salad), and corn chips and, of course, eating it right off the cob. So I decided to try raw corn in the type of salad I would normally make with roasted corn and decrease the seasonings a little to let the freshness of the corn shine through.Raw Corn and Black Bean Salad with Avocado

The resulting salad was very quick to throw together, light, and filled with the flavors of summer. A couple of words of warning, though. You must use corn that is freshly picked for this to have the best flavor. Older raw corn is still edible, but it’ll be tougher and less sweet.

Also, some people (and by “people” I mean kids) just don’t like raw corn. My daughter E disliked it immediately and demanded that I tell you that she gave this negative 5 Crumbs on her Num-Crumb scale. She claims, “I don’t like raw food,” though I noticed she had no trouble gobbling up the raw avocado!

Raw Corn and Black Bean Salad with Avocado

More Summer Salads

If you’re not sure about raw corn salads, try one of my other summer favorites:

  • Vegan German Potato Salad
  • Southwestern Black Bean Potato Salad
  • Marinated Zucchini and Chickpea Salad
  • Asparagus Pesto Pasta Salad
  • Easy Chickpea Salad Sandwich Filling
Raw Corn and Black Bean Salad with Avocado
5 from 4 votes
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Raw Corn and Black Bean Salad with Avocado

If your corn is not absolutely fresh, I recommend cooking it before removing the kernels. Baking and grilling produce the most flavorful results. You can also use organic, frozen corn–no need to defrost.
Prep Time 15 minutes
Total Time 15 minutes
Servings 5
Author Susan Voisin

Ingredients

  • 2 ears fresh corn silks and husks removed
  • 1 1/2 cups cooked black beans drained and rinsed in a colander until water runs clear (1 can)
  • 1 medium tomato cut into 1/2-inch pieces
  • 1/2 green bell pepper finely chopped
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt or to taste
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon hot sauce or to taste
  • 1/4-1/2 jalapeno pepper seeded and finely chopped (to taste)
  • 1 avocado
  • 4 lime wedges to serve
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Instructions

  • Cut the corn from the cob: Stand the corn on end in a large mixing bowl and insert a sharp knife just at the bottom of the kernels. Slowly cut all the way to the other end of the corn. Turn the corn and repeat until all the kernels are cut from the cob.
  • Put the corn in a medium mixing bowl. Add the well-rinsed black beans and all remaining ingredients except the avocado and lime wedges. Mix well, cover, and refrigerate a couple of hours to allow flavors to blend.
  • To serve, peel and slice the avocado. Place one-fourth of the slices on each salad plate, arranging them in a circle, if you wish. Fill the center of each circle with the salad. Serve with wedges of lime to be squeezed over the salad at the table, if desired.

Notes

Without avocado, contains 161 calories, 1g of fat (7% calories from fat), 32g carbohydrates, 9g fiber, 9g protein.
Nutrition Facts
Raw Corn and Black Bean Salad with Avocado
Amount Per Serving (1 serving)
Calories 234 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 317mg14%
Carbohydrates 36g12%
Fiber 12g50%
Protein 9.5g19%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Salad, Side Dish
Cuisine Vegan
Keyword raw corn salad
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Use the freshest raw corn, tomatoes, black beans, and avocado to make this vegan, oil-free salad, full of the flavors of summer.

Filed Under: Main Dishes, Recipes, Salads Tagged With: Eat-to-Live, Gluten-free, Higher-fat, Ridiculously Easy

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Reader Interactions

Comments

  1. nicwill

    August 25, 2009 at 1:55 pm

    Thanks for posting this recipe! It was wonderful. I substituted the black beans with chickpeas. It was surprisingly tasty! Thanks again.

    Reply
  2. Chris Davidson

    July 27, 2010 at 3:14 pm

    I recently made the banana-chasew balls. My husband and I, put two Shelties have enjoyed them. Thanks! I will be making them again soon and letting friends try them as well. Thanks for being on facebook. Your site has been a big help for me. I just recently went Gluten Free, and I really needed new food ideas.
    Thanks,
    Chris Davidson

    Reply
  3. Magda

    July 27, 2010 at 5:36 pm

    Looks great. Might be also awesome to wrap it in tortilla for a lunch snack at work. Yum.

    Reply
  4. Jeanette

    July 27, 2010 at 7:45 pm

    I love this as a salad topper or snack. I make something similar with mango (instead of avocado), and cumin instead of chili powder. Refreshing!

    Reply
  5. Kim

    July 27, 2010 at 8:26 pm

    I just got back from selling produce at my local farmers market and though “what the heck am I gonna do with all these green peppers and jalapenos?” I was scanning Facebook and saw your blurb about the raw corn and black bean salad. Of course I had to make it before my produce spoiled and this is a rawesome recipe! Thanks for the delicious after market light meal idea.

    Reply
  6. Libazeth1

    July 20, 2011 at 11:31 am

    That looks awesomely delicious! Wish I had all the ingredients to make it! 🙂

    Reply
  7. Sonia The Healthy Foodie

    August 1, 2011 at 3:10 pm

    This is so happening for supper tonight. Looks super yummy and refreshing. Love the fact that you kept the corn raw, too! I can’t wait to taste it.

    Reply
  8. Karen

    August 4, 2011 at 10:44 pm

    Just made this and its great! I added some cilantro since I had it in the fridge and it added some freshness to already great salad. Yum!

    Reply
  9. Tammy Reaves

    July 16, 2012 at 11:45 pm

    I made this dish tonight! I love it. I didn’t add any avocado, but I turned it up a bit with a dash of ground chipolte! I’ve added this on top of salad greens. I will definitely be making this one again. Thanks!!

    Reply
  10. Abra

    May 29, 2014 at 7:08 pm

    I made this for a Memorial Day Pot Luck. It was delicious and easy to make. Instead of using the avocado as a little bowl, I diced it up and added it right before serving. I also added cilantro, just because. I’ve been thinking about it ever since and want to make it again. Oh and BTW, it was the first salad to go at the Pot Luck!

    Reply

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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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