08/30/2026
Charred Corn, Avocado + Black Bean Salad 🌽🥑// If you need an easy side to bring to your next BBQ, save this one!
It’s fresh, colorful, crunchy, a little tangy and packed with SO much flavor 🍋🟩✨🌶️
& because we’re all about making things easier around here, I skipped grilling corn on the cob and grabbed frozen roasted corn instead 👏🏻 Same smoky, charred vibe with a whole lot less work.
SAVE this one for your next BBQ, game day or end-of-summer get together, and send it to the friend who’s always asking, “What should I bring?!” ✨👏🏻
For the salad:
1 bag frozen roasted corn
2 (15 oz) cans black beans, drained + rinsed
2 large red bell peppers, diced
1 (12 oz) container tri-color cherry tomatoes, quartered
1 small red onion, diced
5 green onions, thinly sliced
1 small jalapeño, seeds removed + diced
1 bunch cilantro, chopped
2 large avocado, diced
1 (8 oz) block queso fresco, crumbled
Avocado oil spray, for cooking the corn
Optional: roasted pepitas, elote corn dippers, & sliced jalapeño for serving
For the Lime-Elote dressing:
¼ cup fresh lime juice
Zest of 1 lime
1 Tbsp pickled jalapeño juice
2 Tbsp extra-virgin olive oil
1 Tbsp honey
1 small garlic clove, finely grated
½ tsp ground cumin
1 tsp Trader Joe’s Everything But the Elote Seasoning
½ tsp sea salt
¼ tsp black pepper
Directions:
- Prepare the frozen roasted corn according to package directions using avocado oil spray. Let cool slightly.
- Add the corn, black beans, bell peppers, tomatoes, red onion, green onions, jalapeño and cilantro to a large bowl.
- Whisk together all of the dressing ingredients. Taste and adjust salt or lime as needed.
- Pour the dressing over the salad and toss to combine. If you’re prepping it ahead for a crowd, you can also keep the dressing separate until closer to serving.
- Right before serving, gently fold in the avocado and queso fresco. Finish with extra cilantro, sliced jalapeño, roasted pepitas and elote dippers if you want a little extra crunch.
