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avocado, corn, black bean, and tomato salad recipe

avocado, corn, black bean, and tomato salad

  • Yield: 8 servings 1x


  • 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


  1. In a large bowl, whisk together the lime juice, olive oil, salt, and pepper.
  2. Add remaining ingredients (avocados through red onion) to the bowl and gently mix together.
  3. Serve


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.