Black Bean, Corn, Avocado, and Tomato Salad

Black Bean, Corn, Avocado, and Tomato Salad
Meyer Canada

6 servings
Prep time:
1 Rating

by Marge Perry and David Bonom Serve this as a meatless main or side dish. Or, make it for your next party—whether at a barbecue or on a buffet table, it holds up beautifully and may be made a day ahead.


  • 2 (15 onces) cans low sodium black beans rinsed and drained
  • 2 cups fresh corn kernels (3 medium ears)
  • 2 Haas avocados cut into 1/4-inch dice
  • 1 medium red bell pepper thinly sliced
  • 1/2 large Vidalia or other sweet onion, thinly sliced
  • 1 pint grape tomatoes halved
  • 3 tablespoons lime juice fresh
  • 3 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon olive oil
  • 2 teaspoons fresh orange zest grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Combine the beans, corn, avocados, bell pepper, onion, and tomatoes in a large bowl. Combine the lime juice, cilantro, basil, oil, zest, salt, and pepper in a small bowl. Pour over bean mixture and gently toss to combine.