Delicious summer salad made with corn, black beans, tomatoes, and avocado that is perfect as a appetizer or snack at your next gathering!
Spring is officially in full swing and summer is just around the corner. That means more beach time (!!!), BBQ’s, and lounging outside on our sweet new patio.
This is the time of year I absolutely love. The summers here in Michigan are absolutely beautiful and then pair that with living 1.5 miles from the beautiful beach of Lake Michigan and I’m one happy girl! Nothing better that just heading to the beach for the day, letting the kiddos run around and play in the sand while I catch some rays and read a few chapters of a new book.
Living and growing up in Florida, I realize that I really took for granted living there. I didn’t visit the beach very often and when I did, it was so crowded that it wasn’t enjoyable. No matter what time of year it was the beaches were always crowded and full of people. Even the beach bars and restaurants that were “local hangouts” were crowded.
Even though the beach bars and restaurants were crowded, it’s probably those places that I miss the most. Just grabbing a table or belling-up to the bar getting drinks, enjoying the people-watching on the beach and enjoying the sunshine, warm weather, and salty water.
But this semi-introvert doesn’t really like or enjoy big crowds… maybe the reason I didn’t visit the beach very often? But the beach here is almost completely empty. There are usually one a handful of people and I can let the kiddos run around without worrying. So nice.
What kind of mom would I be if I went to the beach without snacks and drinks? I always have to have a cooler full of stuff… and this might just be in the next cooler for the beach.
I originally made this for a BBQ we went to a few weeks back and it was a huge hit. Everyone loved it and it was the first thing to disappear among all the goodies that were available. I think the creamy avocado is what makes this summer salad so delicious.
Corn, Avocado, & Black Bean Summer Salad
Delicious summer salad made with corn, black beans, tomatoes, and avocado that is perfect as a appetizer or snack at your next gathering!
Ingredients
- 1 red onion
- 1/4 cup fresh cilantro
- 2 cups corn fresh or frozen
- 2 cups grape tomatoes halved
- 1 (15 oz) can black beans drained and rinsed
- 2 avocados diced
Dressing
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- In a small bowl or measuring cup, add all dressing ingredients and whisk to combine. Set aside.
- In a food processor add onion and cilantro and pulse until finely chopped, about 30 seconds. (You may also hand chop/finely dice these ingredients)
- In large bowl, add corn, avocado, black beans, tomatoes, cilantro, and onion. Toss to combine. Pour dressing over top and toss again to evenly coat.
- Serve immediately or store in fridge for 3-4 days.
If you make this recipe, be sure to snap a photo and hashtag #JENNMEYERING for an IG feature and FB Feature! Plus, I'd love to see your creations!
This Post Has 50 Comments
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Simple perfection. These flavors pair together just perfectly for a salad, side, topping to a burrito or as a dip. LOVE
Never thought about putting it in a wrap! Next time for sure!
This salad looks amazing Avocado, Corn and Black Beans are so good together, I can wait to try out this recipe. Thanks for sharing it .
I love Black Beans! And combined with avocado. corn and tomato is heaven. Love the versatility of this recipe 🙂
This looks very delicious! I love avocados! Very mouthwatering!
awwhh this looks so yummy!!
You are the best mom! The snacks are major when at the beach!
I need to try this for a BBQ side, I bet it tastes even better than it looks 🙂
It definitely does, Holly! Everyone loves when I make it!
I know what’s on the menu for this weekend! I’m gonna try it with warm corn tortillas so I stay within my 21Day Fix! So yummy!
Perfect idea! You could also just eat it without the tortillas so you don’t use up yellow container. That’s what I do. =)
Love it would try it
love this combo! I’m gonna pin for sure!!
Thank god! A salad! These people are killing me with pasta today 😉
This looks amazing. You would have been my best friend when my kids were little. I was that mom who ALWAYS forgot snack. ALWAYS. A tad ironic now.
Haha! Gotta have salad in the summer time! Don’t get me wrong… I AM that mom too, but on the off chance I do remember snacks I bring stuff like this. =)
This looks just so healthy and so very delicious! It would be perfect for anyone’s BBQ or summer bash. The colors are so very vibrant and fun. Thanks for sharing it with everyone.
This salad looks delicious! Black beans and avocado are two of my favourite ingredients. I can’t wait to try it!
This looks so good! Perfect for a backyard party that I’m hosting in a couple of weeks. I love that it doubles as a dip or just a regular salad!
♥ Lisa
Wow, this looks delicious! I could make a meal out of this for sure!
Oh my gosh…can’t even tell you how good this looks!!!!!!!!!!!!! I love avocado
Looks really good! I have a trick that I use because I don’t like strong onion flavour. I soak the chopped onion in cold water first before adding it to salads!
Does that really work? I’ll have to try that!
Yum! This would be perfect to take to a summer barbecue! I bet it would be a hit. =)
This sounds delicious! I’m going to make this for our 4th celebration!
Oooooh I could just sit down with a big bowl of that… it looks amazing!!!
Beans, corn and avocado = some of my favorite things and i just love this recipe and the flavor and texture combinations! 🙂
Perfect snack for spring/summer. Love its simplicity. Have fun!
This has to be the perfect entertaining dish for summer. Or anytime actually.
Beautiful combination! It looks so inviting. I’ll take some now, please. 🙂
i LOVE your blog! and this recipe is awesome- i am all about some avocado/dips! thanks for sharing… excited to hopefully make!
Thank you, nelle!
I love this salad Jennifer! It sounds perfect as a dip or by itself 🙂 And it is TOTALLY perfect for the beach!!
This is exactly the kind of salad I love to eat. It reminds me of a black bean corn salad I made last summer. I love the addition of the avocado and the black beans to help boast protein levels. This has got to be one very tasty dip for those chips! Yum!
OMG yes or you could just eat it by the spoonful… like I do. haha
I’m always on the lookout for easy, delicious salad recipes to pair with my husband’s barbecue creations. Definitely saving this one for later!
Oh yes, this would be perfect!
This recipe seems very simple to follow…..thanks 4 sharing it with us. I just fell in love with avocados from the help of a co worker……yummy. But my question to you is what do you think about if I diced up a jalapeño and tossed it into this wonderful salad/dip?
It would definitely add some spice – depending on what type of jalapeno you used – but would be good.
I made this for a BBQ back in June and was overwhelmed with praise. I made a huge batch this past Labor Day weekend and, even though it was a hit at multiple functions, we came home with a ton of leftovers. I’m scooping it into my scrambled eggs in the morning to help chip away at the remainder ?
That is a great way to use leftovers! I never thought of that!
I’m making this tonight. Do you cook the frozen corn first? Thanks!!
I actually did not. I just let it thaw on the counter before using.
I made this today..grilled up a chicken breast. Served this with brown rice and the chicken sliced up…more of a burrito bowl…so versatile and delicious!!!
That’s a great idea, Michelle! Glad you loved it.
Hi Jennifer, wanted to let you know my husband and I made this for a fun day in the sun with our friends, going out on their boat — and they LOVED it. I wrote about your recipe in my blog and linked to you! Have a great day, and keep the great recipes coming. http://www.sewsweatsocial.com/2017/06/08/fun-sun-avocado/
Thanks, Lindsey! I’m so glad you loved it!
This is an amazing recipe!! We love it and make it often! It is so easy to prepare and is good for you too!
Thank you, Debra! I’m so glad you love it!
add shrimp
How do you keep avacado from turning dark?
I just make this right before we are getting ready to eat it. The avocado should stay for a couple hours before turning brown-ish.
SPrinkle lime or lemon juice on the avocado before adding it to the salad and that will keep it from turning brown.