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Black Bean, Corn and Avocado Ranch Salad

Black Bean, Corn and Avocado Ranch Salad

Image credit to: Chris McIntosh for Boston Organics


  • 2 cups black beans
  • 1.5 cups whole kernel corn (about 2 medium ears)
  • 1 cup grape or cherry tomatoes, quartered
  • 1 avocado, chopped into cubes
  • 1/2 cup chopped onion
  • 1 small jalapeno, seeded and chopped
  • 2 Tbsp fresh cilantro, chopped 
  • 1/2 cup Ranch Dressing
  • Salt and pepper, to taste


Cook black beans per instructions, drain and cool. (Note: Dry beans may require an overnight soak and long cook time.)

If using raw corn on the cob, boil in a large pot of unsalted water for 4 minutes. Drain and run under cold water to cool before cutting kernels off from cob.

Combine all ingredients in medium bowl. Serve chilled or at room temperature. 

Tested and Approved by Boston Organics (Chris McIntosh)

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