Black Bean Salad with Corn and Avocado, tossed with orzo, and kale. This oil-free salad has a tangy and zesty 4-ingredient dressing. It's packed with fiber, magnesium, and iron. An easy and delicious way to eat more beans.
If you are new to eating beans, pairing them with a low-fiber carb like orzo can make them easier to digest. My favorite grain for this salad is this Orzo Rice recipe on my site. You can also make this salad with quinoa. It's very versatile.
This recipe was inspired by my Easy Orzo Salad with Crispy Tofu on this site, as well as this gluten-free Quinoa Tabbouleh recipe.
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👩🏼🌾 Ingredients
- Orzo is a thin, oval, rice-shaped pasta. It is made from semolina, a coarser, golden flour that comes from durum wheat. You can also purchase a whole-wheat version. It is traditionally used in Mediterranean and Middle Eastern cuisines, especially in Greek and Italian dishes.
- Jalapeño juice is the liquid from a can or jarred sliced jalapeños. I used the La Morena brand, but any brand will work. This is a cheap and easy ingredient for packing in flavor and warmth into a dressing.
- Black beans are an excellent source of fiber, which helps promote digestive health, regulate blood sugar levels, and support weight management. They contain complex carbohydrates that are digested slowly, in addition to protein, antioxidants, iron and magnesium.
See recipe card for quantities.
📖 Instructions
Step 1. Cook orzo rice, or plain orzo, or a different grain of your choice.
Step 2. Make the dressing: In a small bowl, mix the jalapeño juice, lime juice, maple syrup, and Dijon mustard.
Step 3. Transfer the shallots to the dressing. Mix and set aside.
Step 4. In a large bowl, combine the black beans, corn, kale, parsley, orzo, and dressing. Mix well to fully incorporate the dressing. Add avocado for serving to make Black Bean Salad with Corn and Avocado.
🥑 Substitutions
- Orzo - instead of orzo, use Orzo Rice, quinoa, farro, couscous, or barley
- Black beans - use chickpeas or white beans instead
- Corn - use thawed frozen corn, or fresh corn from the cob
- Shallots - substitute with chopped red onion as desired
- Juice of canned jalapeños - use sweet pickle juice instead
- Cilantro - substitute with fresh parley or fresh herbs you have on hand
Try these Quinoa Black Bean Burgers on my site for the ultimate vegan burger recipe! Visit my Vegan Bean Recipes page for more salads with beans.
💡 Expert Tips
- Add the avocado for serving if you plan of having leftovers. This way, the salad will keep for longer.
- Storage: Refrigerate any remaining Black Bean Salad with Corn and Avocado in an airtight container for up to 4 days.
🙋🏽♀️ Recipe FAQs
You will get more fiber from this pasta by choosing orzo made from whole grain flour instead of white flour. While white orzo is a low-fiber food, it is fortified with thiamin, niacin, B6, folate, iron, and zinc. Plus, when paired with high-fiber foods, such as black beans, kale, and avocado as in this Black Bean Salad with Corn and Avocado, orzo can be a part of a healthful diet.
Black beans are naturally gluten-free and vegan, and high in protein and iron. They also pack in more magnesium and fiber than their counterparts.
An opened jar of jalapeños will last up to two months in the refrigerator. You can also freeze jarred jalapeños for up to six months and thaw them prior to use. (Freezing might give the canned peppers may give them a bit of a mushy texture.)
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📖 Recipe
Black Bean Salad with Corn and Avocado
Ingredients
- 1 cup dry orzo or 1 ½ cups cooked quinoa
For the dressing:
- 3 tablespoons jalapeño juice from canned sliced jalapeños, or sweet pickle juice
- 1 large lime juice
- 1 ½ teaspoons maple syrup
- 1 ½ teaspoons Dijon mustard
For the salad:
- 1 shallot thinly sliced
- 1 (15-ounce) can black beans drained, and rinsed
- ¾ cup frozen corn thawed
- 1 cup chopped kale
- ⅓ cup chopped cilantro or parsley
For serving:
- 2 small avocados chopped
Instructions
- Cook the orzo according to packet directions until al dente. Drain, and set aside.
- Make the dressing: In a small bowl, mix the jalapeño juice, lime juice, maple syrup, and Dijon mustard. Transfer the shallots to the dressing. Mix and set aside.
- Combine: In a large bowl, combine the black beans, corn, kale, cilantro, orzo, and dressing. Mix well to fully incorporate the dressing.
- For serving: Add avocado and toss to incorporate.
Notes
-
- You can also make this salad with my Orzo Rice recipe on this site.
- Combine sweet pickle juice with canned jalapeño juice for the dressing as desired.
- Add the avocado for serving if you plan of having leftovers. This way, the salad will keep for longer.
- Storage: Refrigerate any remaining Black Bean Salad with Corn and Avocado in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Pam
This recipe is a keeper! Let sit for flavors to meld rather than immediately serving.
Nisha Melvani
Great point! So glad you enjoyed it.
Deanna
Amazing!!! I used quinoa instead of orzo, and also chopped up a few jalapeno rings in it. It was so perfect! It just became my new go-to summer salad!! Thank you
Nisha Melvani
Yay! I am so glad you tried it. I love it with quinoa too and always up for some jalapeño!
Jen
Made this for a pot luck dinner - excellent feedback and so simple to make! I cut up the avocado at the last minute and sprinkled it over top. Thank you!
Nisha Melvani
I'm so glad it went down well:) Thank you