Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette

When summer's heat waves make even the thought of turning on the oven unbearable, a refreshing, no-fuss salad becomes the hero of the season. Enter the Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette—a vibrant dish that combines ease, flavor, and minimal kitchen heat in one delightful bowl. This salad is the ultimate summertime solution, offering a quick, satisfying, and flavorful escape from the sweltering temperatures.

Imagine the crisp sweetness of fresh corn mingling with the creamy richness of avocado and the hearty bite of canned black beans, all brought together by the bold and zesty harissa vinaigrette. This dressing delivers a perfect balance of spice, smokiness, and a hint of sweetness, creating a flavor profile that’s both exciting and unexpected. A handful of fresh cilantro adds a burst of herbaceous freshness, completing this symphony of summer flavors.

Not only is this salad a breeze to whip up, but it also promises maximum taste with minimal cleanup. Simply mix the dressing in a large bowl, toss in the salad ingredients, and you’re done. In just 15 minutes, you have a dish that's ready to impress at your next cookout or to serve as a vibrant side for dinner. It's a delightful twist on the classic corn and black bean salad, elevated by the punchy harissa vinaigrette that guarantees to surprise and delight your taste buds.

Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette Photo By: The Kitchn

Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette

Recipe from The Kitchn

This Corn, Avocado, and Black Bean Salad with Harissa Vinaigrette is your go-to for a quick, flavorful, and heat-free summer dish. Get ready to enjoy every bite of this refreshing, spicy, and satisfying salad that’s sure to become a staple in your warm-weather recipe collection.

Prep Time: 15 minutes

Makes: 5 cups

Serves: 6

Ingredients

• 1 clove garlic

• 1 medium lime

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon harissa paste, plus more as needed

• 2 teaspoons honey

• 1 teaspoon kosher salt, plus more as needed

• 3 ears fresh corn

• 1 (about 15-ounce) can black beans

• 1/2 small bunch fresh cilantro

• 3 medium scallions

• 2 ripe medium avocados

Instructions

1. Mince 1 garlic clove. Juice 1 medium lime until you have 1 tablespoon. Place the garlic, lime juice, 3 tablespoons extra-virgin olive oil, 1 tablespoon harissa paste, 2 teaspoons honey, and 1 teaspoon kosher salt in a large bowl and whisk to combine.

2. Prepare the following, adding each to the bowl with the dressing as you complete it: Shuck and cut the kernels off 3 ears fresh corn (about 2 cups). Drain and rinse 1 (about 15-ounce) can black beans. Coarsely chop the leaves and tender stems from 1/2 bunch fresh cilantro until you have 1/4 cup. Finely chop 3 medium scallions (about 1/3 cup). Toss to combine.

3. When ready to serve, pit, peel, and dice 2 medium ripe avocados. Add to the salad and gently fold in with a flexible spatula. Taste and season with more harissa, lime juice, and kosher salt as needed.