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Avocado, Corn and Tomato Salad

This is a Sponsored post written by me on behalf of Avocado App for SocialSpark. All opinions are 100% mine.

A delicious Avocado, Corn and Tomato Salad recipe. Perfect for summer barbecues or Cinco de Mayo celebrations!

My husband Jack and I love avocados – in salads, as guacamole, on sandwiches, you name it!  So we’re thrilled that we’ve been asked to share our recipe for Avocado, Corn and Tomato Salad with authentic Avocados from Mexico – just in time for their Cinco De Mayo fiesta!

This salad is chock full of ripe and delicious avocados, sweet pan roasted corn, fresh tomatoes, black beans and a super fresh and flavorful cilantro-lime dressing.  It’s heart-healthy, easy and delicious!

A delicious Avocado, Corn and Tomato Salad recipe. Perfect for summer barbecues or Cinco de Mayo celebrations!

And speaking of hearts and love – while you’re enjoying your Avocado, Corn and Tomato Salad, be sure to check out some of the fun ways that the folks at Avocados from Mexico are gearing up for Cinco De Mayo!  First up is their I Love Avocados For Cinco De Mayo sweepstakes – a fun photo sweepstakes with some great prizes! (PLEASE NOTE: SWEEPSTAKES IS NOW CLOSED) All you need to do is post a photo of you and your significant other celebrating Cinco De Mayo with a great dish made with Avocados from Mexico. (Or – if you’re a little shy, you can just post a photo of your delicious avocado recipe!)  You can find some great Cinco De Mayo recipes here.

Here’s a photo of me and my sweetheart…

The prizes in the I Love Avocados For Cinco De Mayo sweepstakes are awesome and include:

1st Place: $1000

2nd Place: $500

3rd Place: $250

And, last but not least, you’ll get a free premium version of the Avocado app a fun way to stay in touch with your significant other with instant messages with fun graphics, icons and stickers, sharing information like shopping lists, to-do lists and recipes (great for us food bloggers!), event reminders and photos.

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Jack and I have been playing around with the Avocado app this past week and in addition to it just being a lot of fun, our favorite thing about the app is that it’s completely private – we can send silly or serious messages to each other without the prying eyes of our six-year-old seeing something we don’t want her to see (she plays on my iPhone all the time)!  The Avocado app is available for iPhone, Android and on the web at Avocado™.

You can enter the sweepstakes here: On the web at I Love Avocados For Cinco De Mayo sweepstakes, or on Facebook at Avocados from Mexico on Facebook or Avocado app on Facebook.

And one more thing – on May 7th between 3:00 and 4:00pm EST there will be an #iloveavocados for Cinco de Mayo Twitter party hosted [email protected] [email protected]! Check it out for a good time and good food – we’ll be at the party too!

And speaking of good food…here’s that recipe for our delicious Avocado, Corn and Tomato Salad!


Avocado, Corn and Tomato Salad

Avocado Corn Salad - A Family Feast
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: 6-8 servings


  • 4 ears of corn
  • 1 tablespoon extra virgin olive oil
  • 1 pint grape tomatoes
  • 2 medium authentic Mexican Avocados
  • ½ cup very thinly sliced red onion
  • ½ cup canned black beans, drained and rinsed
  • ½ cup extra virgin olive oil
  • ½ cup packed chopped fresh cilantro
  • Zest of 1 lime (about 1 teaspoon)
  • Two tablespoons freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper to taste


  1. Husk the corn and cut the kernels from the cob. (See our How-To’s here.) Heat the tablespoon of olive oil in a large skillet over medium high heat and sauté the corn for 3 minutes, stirring constantly, until slightly tender. Remove from the heat and transfer to a large bowl. Cool completely to room temperature.
  2. While the corn is cooling, cut the grape tomatoes in half and cut the avocado into ½ inch pieces. (You can also slice the onions and drain the black beans at this point.)
  3. To make the dressing, in a small bowl, whisk together the ½ cup olive oil, chopped fresh cilantro, lime zest and lime juice. Add a pinch of salt and a few grinds of black pepper.
  4. To the large bowl with the corn, add the halved tomatoes, diced avocado, red onion, and beans. Pour in the dressing and toss gently. Add additional salt and pepper to taste as desired.

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    Leave a Comment


  1. Like this recipe – also good for summer. But love the photo of you and Jack!!

  2. Gabriela Perez :

    Try the avocado guacamolewit cottage cheese, add chopped -white onion, green chile, red tomato, cilantro, avocado, and cottage cheese mix add garlic salt and a splash of lime and enjoy with doritos or any kind of tortilla chips.

  3. how many days is the salad good for, will the guacamole turn brown?

    • Hi Tammy – We were able to eat the leftovers the next day with only a little browning (the lime juice helps prevent some) – but much longer than that, you won’t have the same fresh flavors and colors so best to try to make only as much as you think you can eat within a day or so! Hope that helps!

  4. Yummy,

    Looks perfect to satisfy my never ending avocado craving. Thanks for posting the recipe. I’m going to add some jalepenos though because I love a little heat. Also, if you cut the avocados up and toss the slices with some lime juice before adding it to the salad, it may help with the browning.

  5. Very nice recipe..I’m bring tonight to a dinner party…they are going to be so impressed and I’ll share where the recipe came from of course…thanks.

  6. Great recipes!! Thank u?

  7. Deeelicious! I had to fiddle with it for the two of us. One ear of corn that I boiled for two minutes, 1 avacado, 1 lime zested and juiced, 4 heaping tbls. of black beans, homegrown red and yellow cherry tomatoes, and 1 homegrown yellow tomato , and 1/4c. olive oil. I think this recipe is forgiving. A taste and see recipe. Thank you for sharing. Chilling right now.