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Summer Corn, Avocado, and Black Bean Salad

It’s funny how much our taste buds change over time.  I used to be such a picky eater and wouldn’t touch anything new.  I was convinced that black beans and avocado weren’t for me!  I am so glad I became more adventurous with my eating because my health has come such a long way as a result.  This salad is so simple but so delicious! It is colorful, refreshing, and packed with nutrients.  Typically salad dressings can ruin a perfectly good salad with all of their questionable ingredients, but this dressing is light and healthy and gives it the perfect amount of flavor.  Enjoy!



  • 1 3/4 cup thawed frozen or fresh sweet corn
  • 40 cherry tomatoes, halved
  • 1 15 oz. can of black beans, rinsed and drained
  • 2 avocados, diced
  • 1 red onion, finely diced
  • 1/4 cup cilantro, chopped (use the stems too!)


  • 2 Tbsp. olive oil
  • 1 lemon, juiced (or 2 limes)
  • 1-2 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper



  1. Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.
  2. In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.
  3. Store in the fridge and serve alone, with chips, or in a pita!

Summer Corn, Avocado, and Black Bean Saladproduceonparade.com

Original recipe and photos found here.

0 Comments 03 June 2015
Erica Tehonica

Erica Tehonica

Erica is a wife to Matt and a mama to a 4 year old boy named Cole. She is on a mission to help other moms live a healthy lifestyle while leading busy lives and taking care of their family.

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