Warm weather makes me crave refreshing foods, and this avocado, corn, black bean, and tomato salad is just about the most refreshing thing going. Aside from a margarita, of course! And paired with a margarita it’s divine! This is an easy salad recipe and I’m sure you’ll love it as much as I do!
This summer we spent a week at the beach with both sides of our families and took turns making dinner each night. I made this salad when it was our turn, and I’ve had so many requests for the recipe since!
This recipe has been a favorite of ours over the years — I often halve the recipe for just the two of us and on particularly hungry days we’ll eat a majority of the bowl!
You start with avocados, and add in corn (roasted or frozen works equally well here), black beans, fresh tomatoes, red onion, and a splash of lime juice and olive oil. Finish it off with some salt and pepper, and you’re in business. Simple and easy!
It’s great as a side with lunches, or with dinner — especially quesadillas, tacos, or even add it to burrito bowls. I also love to pair it with grilled fish and shrimp.
Because the avocados have a tendency to get brown once they are cut and tossed into the salad, it’s best the day of, but you can stretch it into the next day or so and it will still taste great, but I wouldn’t recommend going longer than that. But…you may not have that problem at all because there may be no leftovers in the first place!
- 1/4 cup lime juice (about 2 limes if using freshly squeezed juice)
- 3 tablespoons olive oil
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 avocados, diced
- 2 cups corn (roasted or frozen)
- 1 can of black beans, drained and rinsed
- 3 cups fresh tomatoes, diced (about 2 medium to large tomatoes)
- 1 cup red onion, diced
- In a large bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Add remaining ingredients (avocados through red onion) to the bowl and gently mix together.
Use fresh lime juice if you can, but bottled lime juice works here too.
Fresh roasted corn works great here, but frozen works just as well — no need to thaw first either!
Mix the salad gently to keep the avocado pieces from getting to mashed up.
This salad is best the day you make it, but if you have leftovers you can store it in the fridge for up to a day.