Corn, Black Bean, Avocado, and Tomato Salad

Corn and black bean salad

Light, fresh, and packed with protein and fiber, this Corn, Black Bean, Avocado, and Tomato Salad is the perfect side dish, or light supper that you’ve been looking for!

I spy with my little eye something light, fresh, and packed full of protein and fiber! Any ideas? Did you say Corn, Black Bean, Avocado, and Tomato Salad? You did? We have a winner!


This fresh little salad has turned into a dish that I love, love, love. Yes, I love it three times over. Actually, I love it more than that, but let’s not go overboard.  I love it so much that I could probably eat the entire thing in one sitting, if I didn’t put some limits on myself. For real.

What’s not to love? Corn, black beans (this is where the protein and fiber come in), avocado, grape tomatoes, and cilantro form the bulk of the salad. Then it gets dressed real simply with some lime juice, red wine vinegar, olive oil, and a little salt and pepper. It comes together in no more than 5 minutes. 5 minutes! Perfect as a side dish, or as a light supper, I recommend you go and try this unassuming delicious little salad immediately!

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Corn, Black Bean, Avocado, and Tomato Salad

Corn and black bean salad 2

Prep Time: 10mn
Cook Time: N/A
Total Time: 10mn


  • 1-7-10 ounce package grape tomatoes, chopped
  • 1 avocado – chopped
  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 tablespoon fresh cilantro, chopped
  • 2 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice from 1 small lime
  • 3/4 teaspoon sea salt (more or less to taste)
  • 1/2 teaspoon coarse black pepper
Need to convert the measurements? Click here!


  1. Toss chopped avocado with juice from 1 small lime.
  2. In a large bowl, combine avocado, grape tomatoes, black beans, corn, and cilantro.
  3. Stir in olive oil, red wine vinegar, salt, and pepper and stir to coat.
  4. Refrigerate until you are ready to serve.

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Comments (16)

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  1. Sophia

    I made this tonight and it was a complete hit! Easy, and perfect for warm summer nights.

  2. This looks marvelous! Do you drain the corn before using it in the recipe?

    • Thanks for asking Karen, because it looks like I forgot to mention that. I just updated the recipe to add that you should drain the corn. I hope you enjoy it! :)

  3. Karen S.

    Made this with fresh corn. Microwaved it in the husk for 4 minutes an ear – cut of the end and dropped the corn out of the husk then cut the corn off the cob. Added some cumin.

  4. i like pan roasting the corn before throwing it in, adds a little special something ;) Great recipe, I’m making it for the 2nd time tonight!!

    • I just started roasting corn for salsa and it’s fantastic, don’t know why I didn’t think to do it for this recipe. Thanks for the idea! :)

  5. Sivanka

    Hi…just want to check the number of servings. Want to try this to serve a few friends home. Thanks.:)

  6. I just made this. I used one can of yellow corn, one can of white corn, celery for more crunch mixed with Good Seasoning made with balsamic vinegar. Quite the hit!

  7. Shannon G. Wilson

    Let me know when your making it and I’ll be over…thanks

  8. Katie Ragan

    Even my kids loved this (5 and 8)! I made it with three ears of corn on the cob and added 1/2 of a purple onion and tossed in 1 lb of shrimp to make it a complete dinner. Next time I will add some red and green peppers for more crunch. Perfect summer dinner!!

  9. Kim Goodall

    Sounds like a great dish to take to a summer picnic. Definitely going to try it!

  10. angela


    Can I replace line juice for lemon juice?

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