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!  And we’re sharing our recipe for Avocado, Corn and Tomato Salad – just in time for Cinco De Mayo!

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!

You may also enjoy these other recipes made with avocados:

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Avocado Corn Salad - A Family Feast

Avocado, Corn and Tomato Salad

  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 minutes
  • Yield: 6-8 servings

Ingredients

  • 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

Instructions

  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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    Comments

  • Lisa wrote:

    This is my absolute favorite recipe. I use the summer crisp canned corn (I think it’s del monte) instead of ears.

    • Martha wrote:

      Great idea Lisa! So glad you are enjoying the recipe!

  • Vicky wrote:

    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.

    Vicky

    • Vicky wrote:

      I hate when I misspell avocado!

      • Martha wrote:

        LOL – no worries! 🙂

    • Martha wrote:

      Definitely Vicky – this recipe can easily be adapted based on the ingredient you have on hand as well as for the number of servings too. Glad you enjoyed the recipe!

      • Vicky wrote:

        There’s a little bit left[eating some right now for breakfast], and I’m going to cook up a few shrimp. I think that would be very tasty.

  • Loretta wrote:

    Great recipes!! Thank u?

    • Martha wrote:

      Thank you Loretta! 🙂

  • Kate Hughes wrote:

    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.

    • Martha Pesa wrote:

      Thanks so much Kate!

  • Mandy wrote:

    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.

    • Martha wrote:

      Thanks Mandy!

  • Tammy wrote:

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

    • Martha wrote:

      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!

  • Gabriela Perez wrote:

    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.

    • Martha wrote:

      Sounds delicious Gabriela!

  • Sandi wrote:

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

    • Martha wrote:

      Thanks Sandi!!

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