Black Bean, Corn, Avocado, and Tomato Salad

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.

Yield: 9 cups

Servings: 6-8


  • 2 (15-ounce) cans 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 pints grape tomatoes, halved
  • 3 tbsp fresh lime juice
  • 3 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh basil
  • 1 tbsp olive oil
  • 2 tsp grated fresh orange zest
  • 1/2 tsp salt
  • 1/4 tsp 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.
  • Yield: 9 cups (6-8 Servings)