- Corn: Fresh is best for crunch and flavor. Frozen or canned works in a pinch.
- Black Beans: Protein-packed and easy. Swap with pinto beans or chickpeas.
- Tomatoes: Cherry adds sweetness. Roma or heirloom are great alternatives.
- Bell Pepper: Crunchy and fresh. Use any color or try poblano for a twist.
- Red Onion: Adds zing. Use green onions or shallots for a milder bite.
- Pickled Jalapeños: Tangy heat. Use fresh for more spice or skip for mild.
- Avocado: Creamy and heart-healthy. Add last to avoid browning.
- Feta Cheese: Salty and rich. Sub with Cotija or skip for dairy-free.
- Cilantro: Bold and fresh. Parsley works if you’re not a fan.
- Lime Juice: Fresh for zing. Lemon can sub in a pinch.
- Olive Oil: Adds richness. Avocado oil is a solid alternative.
- Maple Syrup: Balances acidity. Sub with agave or omit if preferred.
- Garlic: Fresh for bite. Garlic powder works in a hurry.
- Use peak-season corn for the best flavor and crunch.
- Boil corn just 3–5 minutes—don’t overcook.
- Cool corn completely before mixing (cold rinse or ice bath works fast).
- Rinse and drain black beans to keep the salad light and fresh.
- Add avocado last to prevent browning.
- Chop evenly for better texture and easier scooping.
- Don’t skip the lime—it brightens everything.
- Adjust heat with jalapeños or a pinch of chili flakes.
- Make ahead, but dress just before serving.
- Great for cookouts—holds up well at room temperature.
- Naturally gluten-free and anti-inflammatory.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended as the avocado and vegetables lose their texture.
