Appetizers | beans | Recipes | sides/snacks

Black-Eyed Pea, Corn and Avocado Salad

Black-eyed peas, beans, corn, avocado, and Italian dressing come together in this amazing Black Eyed Pea Dip with Corn and Avocado! Perfect snack for game day, New Years or any other get-together.

Easy Bean and Corn Salad

Is your family getting excited for the Super Bowl?

Now that the Holidays are over, it seems like all the conversations have been all football, all the time.  

Hubby is already planning to have people over for the big game. (I’m sure his desire to host a big party is all about the love of football and has nothing to do with the new TV that now has a permanent home on our back patio…)

Bean and Corn Salad

I always enjoy having friends over, but this year I’m trying to stick to healthier foods. The only way I’ll be able to resist all the temptations will be if there are plenty of healthy appetizers available too.  

I brought this bean and corn salad /dip to a recent get-together and it was a hit!

So I know it will be the perfect addition to our game day snack menu.

Disclosure: This post may contain affiliate links.

Why Make this Bean and Corn Salad?

  • This Black Eyed Pea Dip with Corn and Avocado makes a fabulous quick appetizer for any get-together (especially for New Years) or Tex-Mex meal!
  • Best part: If you keep a well-stocked fridge and pantry, you probably already have all the ingredients on hand!
  • The sweet corn combines perfectly with the beans, tomatoes and avocado and the dressing provides the perfect tangy twist!
  • The result is a salsa style dip that is perfect to serve with your favorite chips or as a yummy side salad.

Bean Corn and Avocado Salad

Is this Recipe Gluten Free?

While I haven’t gone gluten-free this recipe can be gluten-free if you ensure the dressing you use is gluten free.  (Our neighbors have gone gluten free for their son, so this will be good for them too.)

Can You Use Other Types of Beans?

Definitely! If black eyed peas aren’t your thing, Feel free to switch out the black eyed peas for black beans or pinto beans. (stay away from white beans for this recipe as the dressing tends to make them too mushy.

Although, if you are wondering about the nutrient profile of black beans vs black eyed peas, it looks like black-eyed peas have more protein but slightly less less fiber than the the black beans, but their vitamin/nutrient profile far outweighs black beans.

Also, even though they are called “peas” black-eyed peas are a part of the legume family. Who knew?

Black-eyed pea dip

Ingredients in this Bean and Corn Salad

  • 1 15 oz can of beans, drained | I recommend black eyed peas, black beans or great northern beans- these varieties will all retain their shape.
  • 1 15 oz can of white corn, drained| Yellow corn works fine too.
  • 2 cans of petite diced tomatoes | You’ll drain only one can and if you like bit of kick, you could even use a can of Rotel Tomatoes.
  • 8 oz bottle of Italian dressing | Use your fave.
  • 1/3 cup diced onion | I prefer yellow onion for this recipe, but red onion could work as well.
  • 2 medium avocados | You will want the avocado to be ripe, but not mushy.

How to Make the Bean Salad Recipe

  1. In a large bowl, combine all the ingredients together, except the avocado.
  2. Place the bean and corn mixture in the refrigerator for at least 2 hours to marinate in the dressing. (You can leave it overnight for even better flavor.)
  3. After letting the salad marinate, dice the Avocado into 1/2 inch cubes. (Reserve about half of one of the avocados for garnish.)
  4. Right before serving, gently mix the avocado into the bean and corn salad. (If you think there is too much dressing, drain a bit off until the salad consistency is to your preference.
  5. Top the salad with the reserved avocado for garnish.
  6. Serve with tortilla chips and enjoy!

If you love avocado, feel free to use more than the recipe calls for. The creamy avocado really makes this bean salad so good!

Diced avocados for bean corn and avocado salad

Other Dip Recipes You Might Enjoy:

Pin this Easy Corn Bean and Avocado Salad Recipe Here:

Bean and corn salad

 

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Easy Bean and Corn Salsa - Perfect snack for game day or any other get-together!

Easy Avocado Bean and Corn Salsa

  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Total Time: 10 minutes, plus time in fridge to marinate
  • Yield: 1 corn and bean salad 1x
  • Category: side dish

Description

Black-eyed peas, white beans, corn, salsa, avocado, and Italian dressing come together in this amazing Avocado, Bean and Corn Salsa! Perfect snack for game day, New Years or any other get-together.


Ingredients

Scale
  • 1 15 oz can of beans, drained
  • 1 15 oz can of white corn, drained
  • 2 cans of petite diced tomatoes – drain only one can
  • 8 oz bottle of Italian dressing
  • 1/3 cup diced onion
  • 1 large avocado

Instructions

  1. In a large bowl, combine all the ingredients together, except the avocado.
  2. Place bean and corn mixture in the refrigerator for at least 2 hours to marinate in the dressing. (You can leave it overnight for even better flavor.)
  3. After letting the salad marinate, dice the Avocado into 1/2 inch cubes. (Reserve about half of one of the avocados for garnish.)
  4. Right before serving, gently mix the avocado into the bean and corn salad. (If you think there is too much dressing, drain a bit off until the salad consistency is to your preference.
  5. Top the salad with the reserved avocado for garnish.
  6. Serve with tortilla chips and enjoy!

Notes

Use different types of beans if desired (black beans and pinto also work great)

Make sure your avocado is ripe, but not mushy.

Feel free to  use more avocado if desired.

Light Italian dressing was used in the calorie computation.


Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 125
  • Sugar: 5
  • Fat: 4
  • Carbohydrates: 19
  • Fiber: 4
  • Protein: 4

Keywords: black beans, dip, black eyed peas, corn, dip, bean salad

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