Best 6 Avocado Black Bean Corn Tomato Salad Recipes

Indulge in a burst of flavors and colors with our Avocado, Black Bean, Corn, and Tomato Salad! This vibrant and refreshing salad is a delightful combination of creamy avocado, hearty black beans, sweet corn, juicy tomatoes, and a tangy dressing. It's a perfect blend of textures and tastes that will tantalize your taste buds. In this article, we'll provide you with two variations of this delectable salad - a classic version and a spicy Mexican-inspired version. Both recipes are easy to follow and promise to bring a delightful culinary experience to your table. Whether you're looking for a light lunch, a healthy side dish, or a flavorful addition to your next potluck, our Avocado, Black Bean, Corn, and Tomato Salad is sure to impress. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO, BLACK BEAN, CORN & TOMATO SALAD

Avocado, Black Bean, Corn & Tomato Salad image

My grandma gave me this easy recipe one summer while we were on a cross-country road trip. She said she got it from a friend. It's a huge hit at parties and family gatherings!

Provided by beudog

Categories Black Beans

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 1/4 ounce) envelope Good Seasons Italian dressing (and oil & vinegar to make it)
2 limes, juice of
15 ounces canned black beans, rinsed
15 ounces canned corn, drained (southwest mix with bell peppers)
1 small red onion, diced
2 -3 ripe tomatoes, diced
2 -3 ripe avocados, diced
1 small can roasted green chilies (optional)
2 jalapenos, diced (optional)

Steps:

In a liquid measuring cup, whisk Good Seasons salad dressing following directions on the pouch, but substitute water for the juice of 2 limes.
Layer ingredients into a large bowl.
Pour salad dressing on top and gently toss.
Let sit, covered, in fridge for a couple hours - if you can wait that long!
Serve with tortilla chips.

Nutrition Facts : Calories 233.3, Fat 10.5, SaturatedFat 1.6, Sodium 290.3, Carbohydrate 32.4, Fiber 11.4, Sugar 4.3, Protein 7.6

BLACK BEAN, CORN AND TOMATO SALAD

Black Bean, Corn and Tomato Salad image

Provided by Food Network Kitchen

Time 2h10m

Number Of Ingredients 10

Ingredients

1 pound dried black beans
4 plum tomatoes, chopped
Salt
2 cups corn kernels
1/2 red onion, chopped
1 bunch cilantro, chopped
Juice of 1 lime
1/4 cup olive oil
Pepper
Cayenne

Steps:

In large pot cover beans with cold water. Bring to a boil. Remove from heat, cover, and let sit for 1 hour. Drain beans and add fresh water to completely cover. Bring to a boil and simmer for 1 hour until beans are tender. Drain. In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices. Add beans, corn, and onion and mix well. Add cilantro, lime juice and oil. Stir to coat. Season with salt, pepper and cayenne to taste. Serve immediately, or set aside for 30 minutes for flavors to intensify.

BLACK BEAN SALAD WITH CORN, AVOCADO & LIME VINAIGRETTE

Black Bean Salad with Corn, Avocado & Lime Vinaigrette image

This make-ahead and festive black bean salad is a huge crowd-pleaser. Perfect for a summer cookout!

Provided by Jennifer Segal

Categories Salads

Time 30m

Yield 6-8

Number Of Ingredients 13

Ingredients

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil, best quality such as Colavita
1 teaspoon lime zest (be sure to zest limes before juicing them)
6 tablespoons fresh lime juice
½ cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Steps:

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Nutrition Facts : ServingSize 3/4 - 1 cup, Calories 464, Fat 24 g, Carbohydrate 52 g, Protein 13 g, SaturatedFat 3 g, Sugar 7 g, Fiber 15 g, Sodium 591 mg, Cholesterol 0 mg

CORN AND AVOCADO SALAD

Corn and Avocado Salad image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 14

Ingredients

Kosher salt
4 ears of corn, shucked
4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
2 pints grape tomatoes, sliced in half lengthwise
2 red bell peppers, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.

BLACK BEAN AND CORN SALAD WITH AVOCADO AND TOMATO

Black Bean and Corn Salad With Avocado and Tomato image

Make and share this Black Bean and Corn Salad With Avocado and Tomato recipe from Food.com.

Provided by mammamia 2

Categories Corn

Time 20m

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can black beans, drained
1 (14 1/2 ounce) can white beans, such as navy beans, drained (I didn't have any, so I used black eyed peas)
1 (10 ounce) can corn, drained (or similar amount cooked frozen corn)
3/4 cup bottled roasted red pepper, chopped (or 1 c fresh red bell pepper)
4 -5 tablespoons cilantro, chopped, plus additional for garnish
1/2 cup red onion, chopped
4 tablespoons lime juice, plus one additional lime cut into 6-8 wedges for serving
5 tablespoons olive oil (I used much less)
salt & freshly ground black pepper, to taste
2 avocados, cut into 12 thin wedges
2 -3 tomatoes, cut into slices

Steps:

Mix all, through salt and pepper.
Divide salad in serving bowls, mounding it in the middle.
Fan avocado slices along one side of bowl.
Fan tomato slices along other side of bowl.
Add a wedge of lime on each bowl or plate.
If desired, garnish with cilantro.
Note-you can prepare a few hours ahead to give flavors time to blend. We ate it 2 days later, and it was still good.

Nutrition Facts : Calories 447.1, Fat 22.4, SaturatedFat 3.2, Sodium 259.6, Carbohydrate 53.4, Fiber 16, Sugar 3.8, Protein 14.6

BLACK BEAN AND CORN SALAD II

Black Bean and Corn Salad II image

This salad is very colorful and includes a very tasty lime dressing.

Provided by Jen

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup fresh lime juice
½ cup olive oil
1 clove garlic, minced
1 teaspoon salt
⅛ teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 ½ cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
½ cup chopped fresh cilantro

Steps:

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 35.1 g, Fat 24.5 g, Fiber 12.2 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 829.7 mg, Sugar 4.1 g

Tips:

Use ripe avocados: Ripe avocados are creamier and have a richer flavor. To check if an avocado is ripe, gently squeeze it. It should give slightly to pressure.
Use canned or frozen corn: Canned or frozen corn is perfectly fine to use in this salad. Just be sure to drain and rinse it well before adding it to the salad.
Use fresh cilantro: Fresh cilantro adds a bright, herbaceous flavor to this salad. If you don't have fresh cilantro on hand, you can use dried cilantro, but it won't be as flavorful.
Season to taste: Be sure to season the salad to taste with salt and pepper. You may also want to add a squeeze of lime juice or a pinch of chili powder.

Conclusion:

This avocado black bean corn tomato salad is a healthy, delicious, and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad recipe, give this one a try!